Roast beef with wild mushroom sauce
Special yet simple, this traditional favourite gets an extra burst of flavor from the sauce.
210 cal Serves 12
Prep time 0h 15m
Cook time 2h 15m
Total time 2h 30m
Step 1Preheat oven to 275 ºF (140 ºC). Lightly spray 9 x 9-inch (22 x 22 cm) metal roasting pan with canola oil cooking spray and set aside.
Step 2Pat roast dry. Cover entire roast with ground black pepper and shake off excess. Place in prepared pan and roast in preheated oven for 1 1/4-1 3/4 hours or until internal temperature registers 140 ºF (60 ºC) with instant-read thermometer. Remove from oven and tent loosely with foil.
Step 3During last 30 minutes of cooking, prepare sauce. In medium saucepan, bring beef broth and water to a boil. Remove from heat and add mushrooms, covering them well with broth mixture. Let set at room temperature for 30 minutes to soften. Drain mushrooms, reserving broth. Coarsely chop mushrooms.
Step 4In large skillet, heat canola oil over medium-high heat. Add shallots and cook for 1-2 minutes or until soft; do not brown. Add garlic, peppercorns, Dijon mustard and reserved chopped mushrooms and cook for another minute. Add flour and cook again for 1 minute. Whisk in broth mixture. Bring to a boil, then reduce heat and simmer for 8-10 minutes or until thickened.
Step 5Transfer meat to cutting board and slice thin. Cover with sauce and serve.
Per serving (1 cup / 250 mL)
- 27 g
- 60 mg
- 298 mg
- Total fat
- 9 g
- Saturated fat
- 2.5 g
- 75 mg
- 4 g
- 1 g
- 0 g
- Added sugars
- 0 g
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