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.