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INGREDIENTS
| 1 tbsp |
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15 mL |
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EACH olive oil and Dijon mustard |
| 2 tsp |
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10 mL |
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chopped fresh thyme |
| 1 |
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1 |
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clove garlic, minced |
| 1/4 tsp |
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1 mL |
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pepper |
| 1 lb |
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500 g |
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Beef Quick Roast (e.g. Sirloin Tip, Top Sirloin, or Inside Round) |
| 1/2 |
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1/2 |
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.5 oz/14 g pkg dried mushrooms (e.g. shiitake, portobello or porcini cèpes) |
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Creamy Mushroom Sauce (recipe follows) |
PREPARATION TIME: 15 minutes
COOKING TIME: 50 to 60 minutes
DIRECTIONS
1. Combine oil, mustard, thyme, garlic and pepper; rub all over roast. Finely chop mushrooms; rub all over roast. Insert meat thermometer lengthwise into centre of roast so shaft is not visible. Place on rack in ovenproof skillet or shallow pan. Add 1/4 inch (5 mm) water to pan. (Note: If using portobellow mushrooms, instead of chopping, crush to powder using rolling pin.)
2. Cook roast, uncovered, in 350°F (180°C) oven for 45 to 50 minutes or until thermometer reads 140°F (60°C) for medium-rare. While roast is still in pan, cut off netting with kitchen shears, allowing any bits of crust to fall into pan. Transfer roast to cutting board; tent with foil for 5 minutes to allow temperature to rise an additional 5ºF (3ºC) before carving thinly across the grain.
3. Meanwhile, prepare Creamy Mushroom Sauce. Serve with roast.
Creamy Mushroom Sauce: After removing roast from pan, heat 2 tsp (10 mL) butter on stove-top over medium-high heat; sauté 1/4 cup (50 mL) chopped onion until tender. Stir in 1 tbsp (15 mL) all-purpose flour until moistened. Stir in 1/4 cup (50 mL) red wine, scraping up any brown bits from bottom of pan. Stir in 1 cup (250 mL) beef broth; cook, stirring, until boiling and thickened. Season with salt and pepper to taste. Makes about 1 cup (250 mL).
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NUMBER OF SERVINGS: 2 or 3 SERVINGS
NUTRITION INFORMATION PER SERVING
| 334 Calories |
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20 g Fat |
| 29 g Protein |
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6 g Carbohydrates |
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A good source of Iron (21 % RDI)
and an excellent source of Zinc (77 % RDI)
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TIP
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To serve four to six, just double the recipe, using two Quick Roasts and cook the roasts at the same time (as directed), using either one larger or two separate small pans.
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