Rosemary Garlic Beef Roast
Ingredients
-
3
pound
Rib Eye roast (or beef tenderloin, or Tri-tip loin)
-
to taste
Salt
-
to taste
Pepper
-
¼
cup
Fresh rosemary, chopped
-
¼
cup
Garlic, chopped
-
1
cup
Chicken or beef stock
-
4
cups
Variety of mushrooms, sliced
-
2
tablespoons
Cooking oil
-
2
tablespoons
Butter
Instructions
- Tie the meat up with twine if necessary.
- Preheat the oven to 350°F.
- Season the meat generously with salt and pepper.
- Heat a skillet with cooking oil and sear all sides of the meat.
- Mix together rosemary and garlic, then coat the top of the meat with this mixture.
- Place the meat in a baking dish and roast until the thermometer registers 130°F, which should take about 50-60 minutes.
- Let the meat rest, covered in foil, for 20-30 minutes before slicing.
- While the meat is roasting, add stock to the skillet used for searing and deglaze the pan, simmering to thicken.
- Sauté the mushrooms in butter until cooked through, then season with salt and pepper.
- Pour the sauce over the mushrooms and serve the sliced roast with the mushroom sauce.
Nutrition Facts (estimated)
Servings
6
Calories
285
Total fat
15g
Total carbohydrates
10g
Total protein
25g
Sodium
600mg
Cholesterol
80mg
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