Tuesday, February 8, 2011
Roast Beef with Red Wine Mushroom Gravy
I was in Toronto last week to visit some friends. While there I visited the famous St. Lawrence Market, where I bought a jar of deliciously potent Horseradish Mustard from Kozlik's Canadian Mustard. For three days I have been craving this mustard slathered over a juicy slice of roast beef. Incidentally, if you are interested in trying Kozlik's, they are sold at several stores in the Lower Mainland, including Thrifty Foods in Coquitlam!
Recipe adapted from the Canadian Beef Producers website.
2-4 lb beef oven roast (I used an inside round roast)
6 cloves of garlic, cut into thin slivers (about 3 slices per clove)
course salt and fresh cracked pepper
beef & steak seasoning rub (optional)
1. Remove roast from refrigerator 1-2 hours before cooking to bring to room temperature. (A room temperature roast will brown better!)
2. Cut shallow slits all over roast and insert garlic slivers into slits. Sprinkle all over with salt and pepper. Rub with beef & steak seasoning rub if desired.
3. Place roast, fatty side up, on a rack in a shallow roasting pan. Insert an oven-safe meat thermometer into centre of the roast. Cook, uncovered at 450°F for 10 minutes, turning once. Reduce heat to 275°F and cook until thermometer reads 140°F for medium-rare to medium. For a small to medium roast this could take 1-1/4 to 2-1/4 hours. For a larger roast this could take 2-1/4 to 3 hours. Cooking times are estimates only and vary oven to oven. Different roast types and shape can also affect cooking times. Check the chart below for a guideline and be sure to check on your roast after 1 hour and ever 15 - 30 minutes thereafter. My 2.12 pound roast took 1 hour and 25 minutes reach 140°F internal temperature and it was cooked perfectly medium-rare. It would be even easier if you have a digital thermometer where you can set the desired temperature and it will notify you when that temperature is reached. Unfortunately, I don't have one of those!
4. When desired temperature is reached, remove roast from oven and cover loosely with foil. Let stand for 15-20 minutes before removing to a cutting board for slicing.
Red Wine Mushroom Gravy
3 tablespoons pan drippings from roasting pan
2 teaspoons butter
4 large white mushrooms, sliced
1 cup beef broth
1 cup red wine
2 teaspoons fresh cracked mixed peppercorns
1 teaspoon cornstarch mixed with a splash or two of water.
1. Pour 3 tablespoons of drippings from the roasting pan into a small saucepan. Heat over medium-high heat. Add butter and mushrooms and cook until mushrooms have browned and sauce reduced by half.
2. Add broth, wine and pepper. Bring to a boil and reduce heat to medium-low. Let simmer until mixture has reduced slightly, about 10 minutes.
3. Add cornstarch to pan and whisk continually until gravy has thickened. Pour over steak and mashed potatoes!