Ingredients

The following ingredients have 6 Servings
  • 3 pound Rib Eye roast (or beef tenderloin, or Tri- tip loin- see notes)
  • Salt, pepper, to taste
  • 1/4 cup Fresh rosemary, chopped, or other mix with sage
  • 1/4 cup Garlic, chopped
  • 1 cup of chicken or beef stock
  • 4 cups of a variety of Mushrooms, sliced to about the same size
  • 2 tablespoons cooking oil
  • 2 tablespoons butter

Instruction

  • Tie the meat up with twine if need be.
  • Preheat oven to 350 F
  • Season meat generously with salt and pepper.
  • Heat up a skillet with cooking oil and sear all sides of the meat.
  • Mix together rosemary and garlic. Coat the top of meat with herb-garlic mixture.
  • Place the meat in a baking dish in the oven until the thermometer registers 130°F. For a 3 lb. roast this SHOULD take roughly 50-60 minutes (20 minutes per pound). Best bet is to use a thermometer and check at 30 minutes. After meat reachese 130F Let the meat rest, covered in foil, 20-30 minutes, before slicing.
  •  While the meat is roasting, Add stock to the skillet the meat was seared in and deglaze the pan, brining to a simmer, being sure to scrape the bits on the bottom. Allow to simmer until thickened slightly. Set aside.
  •  Saute the mushrooms with butter until cooked through and then season with salt and pepper.
  • Pour the sauce over the mushrooms and serve the sliced roast with accompanying mushroom sauce. Garnish serving platter with fresh rosemary if desired.