You may also like
Categories:
prime salt Freshly grnd black pepper marjoram rosemary cornstarch beef broth shallot mushrooms thyme port
Viewed: 47 - Published at: a year agoIngredients
- 1 x prime or possibly choice beef roast (6 lb) trimmed
- 2 tsp coarse salt
- 1 1/2 tsp freshly grnd black pepper
- 3 Tbsp. fresh minced marjoram
- 1/2 tsp fresh minced rosemary
- 1 Tbsp. cornstarch
- 14 1/2 ounce beef broth
- 1/3 c. chopped shallot
- 1 lb assorted mushrooms quartered
- 1 Tbsp. fresh thyme
- 1/3 c. port or possibly Madeira wine
Method
- Roast the beef: Preheat oven to 425F.
- In a roasting pan fitted with a rack, place the roast rib-side down and rub 1 tsp.
- each of salt and pepper, 1 Tbsp.
- of marjoram, and the rosemary into the meat.
- Roast for 15 min, reduce temperature to 325 and continue to roast till a thermometer inserted into the center measures 125 for rare, 135-145 for medium, or possibly 165 for well done-2 to 3 hrs.
- Remove the roast from the pan and let rest for at least 20 min.
- Reserve the pan drippings.
- Make the Sauce: In a small bowl, dissolve the cornstarch in 1/4 c. of the beef broth.
- Set aside.
- IN a large skillet over high heat, heat 2 Tbsp.
- of the reserved drippings.
- Add in the shallots and saute/fry till the edges begin to brown.
- Add in the mushrooms and remaining marjoram and thyme and cook for 3 more min.
- Add in the remaining broth, wine, and remaining salt and pepper and cook for 1 minute.
- Stir in the cornstarch mix and cook till the sauce thickens-about 1 minute.
- Serve warm with the roast.
