Beef

Roasted Beef with Mushroom Red Wine Sauce and Crisp Potatoes

image :  Roasted Beef with Mushroom Red Wine Sauce and Crisp Potatoes

Ingredients

  • 2 tablespoons salt
  • 1 rosemary sprig
  • 4 lb (2kg) boneless sirloin roast
  • 4 garlic cloves
  • Mushroom Red Wine Sauce

  • 2 tablespoons butter
  • 4 cups sliced mushrooms
  • 2 tablespoons flour
  • 1 cup red wine
  • 2 cups beef broth
  • 1 tablespoon Dijon mustard
  • salt and freshly ground black pepper
  • Crisp Potatoes

  • 3 lbs (1.5kg) potatoes
  • 2 tablespoons olive oil
  • salt and pepper


Directions

Preheat oven to 350°F (180°C). Place salt in mortar and pestle. Remove rosemary from stalks and add to salt. Grind until smooth. Or place in a small processor and process until finely chopped. Reserve 2 teaspoons. (Leftover rosemary salt can be stored in a seal container in a cool dark place up to 2 weeks.)

Place roast on a greased wire rack in a roasting pan. Rub roast all over with salt mixture. Add 1 cup of water to roasting pan. Roast, uncovered in preheated oven for about 1 1/4 to 1/2 hours, adding a little water if the bottom of pan gets dry, or until an instant read meat thermometer reads 130°F – 140°F (55°C – 60°C) for medium-rare. Remove roast to board. Cover with foil and let stand for 15 minutes. Reserve any pan juices.

To make the mushroom and red wine sauce, heat butter with any reserved pan juices in same roasting pan over medium heat. Add mushrooms. Cook for 5 minutes or until softened. Stir in flour and cook for 1 minute to cook flour. Add wine and stir until thickened. Gradually stir in broth. Add mustard and a pinch of salt and pepper. Cook, stirring occasionally, for about 8 minutes or until thickened. Serve with roast.

To make the crisp potatoes, cut potatoes in quarters, place in large saucepan. Cover with water, add a pinch of salt. Bring to boil. Cook for 5 minutes; drain. Place on paper towel until potatoes are completely dry. Place in a large bowl. Drizzle with oil and sprinkle with salt and pepper. Place on baking sheet lined with parchment paper. Cook in 350°F (180°C) oven for 50 to 60 minutes, turning occasionally, until golden brown and crisp. Cut roast into slices. Serve with potatoes and sauce.

Serves 12.