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The Whole Foods Kosher kitchen

Roast Beef with Wild Mushroom Sauce Recipe

Posted on 20th of September, 2011 by Lévana


Only for festive occasions, as it is more expensive than I like my dishes to be, but it will be the best roast you will ever have, and the sauce is to die for. I find that starting the roast at such high temperature sears it right in the baking pan, right in the oven (in other words, without the extra step of searing it in a skillet first, transferring to a roasting pan, etc.) and ensures a wonderful crust and a rare center—the way we love a roast to be! Use a real, not disposable, pan please: You will see the difference at dinnertime!


1 6–7 pound boneless ribeye roast (beef or bison), tied, at room temperature

2 large onions, thinly sliced (food processor)

8 cloves garlic

6 bay leaves, or 1 teaspoon ground

2 good pinches saffron

2 teaspoons turmeric

2 tablespoons coarsely ground pepper

¼ cup olive oil

1 cup dry red wine (variation: 1 can dark stout beer)

4–5 sprigs rosemary

7–8 sprigs thyme


Preheat the oven to 500°F. Place the roast in a pan just large enough to contain it. Mix all remaining ingredients in a bowl. Pour over the roast. Bake, loosely covered with foil, for half an hour. Uncover and reduce the oven temperature to 350°F. Bake 1½ hours longer. The roast will be medium rare. Transfer the roast to a cutting board. Strain the contents of the pan, pressing hard on the solids, into a bowl, and reserve for the mushroom sauce (recipe follows).
Discard the solids. Let stand about 10 minutes before slicing. Slice thin and serve with the sauce. Makes 8 servings.

Wild mushroom sauce

Get whatever wild mushrooms are available and affordable. Reducing the sauce takes only a few minutes. Sauce reduction is the ultimate cooking secret, across the board: Do not neglect this reducing step by trying to thicken the liquids with some starch. You will lose the integrity and intensity of the flavors—it won’t be nearly as good!


¼ cup olive oil

1½  pounds  wild  mushrooms  total—in  any  combination, whatever you can afford:  shiitake  caps,  cremini, portobello, chanterelles, sliced

Reserved cooking liquid


Heat the oil in a large skillet. Add the mushrooms and sauté. Add the reserved cooking liquid and cook until the liquids reduce to about 2 cups and thicken slightly. Serve with the sliced roast.



Filed under: Bison Recipes, French Recipes, Gluten Free Recipes, Meat Recipes, Mushroom Recipes, Recipes, Shitaki Recipes, Wild Mushrooms Recipes

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2 Questions

  1. sharone goodman, on Said:

    dear levana,
    i’m so loving your recipes, pictures and your words. you are inspiring me to notch it up in the kitchen and it’s really working. what a great way to nurture a grown family that is only home a few times a year. thank you so much for your loving, hard work. it’s really appreciated and enjoyed in chicago. lots of love and good wishes for a happy, sweet new year. may you be blessed to keep growing and giving, love, sharone goodman

    • Lévana, on Said:

      Sharone so nice to hear from you! Happy healthy prosperous delicious year to you and all yours!
      Funny, we just made this roast for Wednesday RH dinner. It was every bit as good as I promise it is in my recipe! huge crowd pleaser. Hey have you seen my latest cookbook? A girl like you, among many others, should have it!
      Please let me know when you might be in NYC. Maybe join us at one of our weekly demos?
      My love to all, xoxoxo