Roast Beef with Mushroom-Brandy Sauce
Roast Beef with Mushroom-Brandy Sauce takes roughly 45 minutes from beginning to end. Watching your figure? This gluten free recipe has 326 calories, 40g of protein, and 14g of fat per serving. For $8.06 per serving, you get a main course that serves 6. Head to the store and pick up elk round roast, fresh thyme, tapioca flour, and a few other things to make it today. It is brought to you by Jans Sushi Bar. 100 people were glad they tried this recipe. With a spoonacular score of 86%, this dish is excellent. Roast fillet of beef with shallot & mushroom sauce, Roast Fillet of Beef with Mushroom-Tarragon Sauce, and Roast Beef Tenderloin With Mushroom Madeira Sauce are very similar to this recipe.
Servings: 6
Ingredients:
1 cup beef stock, preferably homemade
1/4 cup brandy, divided
2 tablespoons ghee or clarified butter, divided
2 teaspoons coarse kosher salt
2 1/2 pound eye of round roast
1 tablespoon fresh thyme, finely chopped
2 cloves garlic, finely minced
1/2 cup coconut milk or half and half
1 tablespoon olive oil
1/2 small onion, very thinly sliced
Salt and pepper, to taste
2 tablespoons tapioca flour
8 ounces white button mushrooms, sliced
Equipment:
oven
roasting pan
kitchen thermometer
frying pan
aluminum foil
slotted spoon
Cooking instruction summary:
Preheat oven to 400 F.Rub the roast with the olive oil, thyme, salt, pepper and garlic. Place roast on a vented roasting pan and set in the middle of the oven; roast at 400 F for 20 minutes, then turn the oven off and open the door, leaving the roastin the oven for 5 to 7 minutes.Place the probe of an oven safe meat thermometer into the center of the roast; take care that it is not touching bone, fat or gristle. Close the door and set the oven to 200 F. Continue roasting until the thermometer reaches 130 F for rare or 140 F for medium rare. Remove the roast from the oven and loosely tent with foil; allow to rest for at least 15 minutes before carving.While the roast is in the oven, heat 1 tablespoon of the ghee in a large skillet over medium-high heat and, taking care not to crowd them, cook the mushrooms until golden brown. Remove with a slotted spoon and set aside.Add the remaining tablespoon of ghee to the skillet and reduce the heat to medium low. Cook the onions, stirring frequently, until they are golden brown and beginning to caramelize, 15 to 20 minutes.Increase the heat under the skillet to medium and return the mushrooms to the pan; add 2 tablespoons of brandy and stir for 20 seconds. Add the coconut milk or half and half and cook, stirring constantly, until almost all of the liquid is absorbed, about 3 minutes.Sprinkle the mushroom mixture with the tapioca flour and stir to coat; add the remaining brandy to the pan. Increase the heat to high and stir in the beef stock; bring to a boil, stirring constantly, then reduce the heat to medium and simmer until slightly thickened, about 5 minutes. Taste, and season as needed with salt and pepper.Serve the mushroom-brandy sauce over the thinly sliced roast beef.Nutrition (per serving): 384 calories, 16.5g total fat, 95.1mg cholesterol, 830.6mg sodium, 911.8mg potassium, 5.9g carbohydrates, <1g fiber, 1.3g sugar, 45.5g protein
Step by step:
1. Preheat oven to 400 F.Rub the roast with the olive oil, thyme, salt, pepper and garlic.
2. Place roast on a vented roasting pan and set in the middle of the oven; roast at 400 F for 20 minutes, then turn the oven off and open the door, leaving the roastin the oven for 5 to 7 minutes.
3. Place the probe of an oven safe meat thermometer into the center of the roast; take care that it is not touching bone, fat or gristle. Close the door and set the oven to 200 F. Continue roasting until the thermometer reaches 130 F for rare or 140 F for medium rare.
4. Remove the roast from the oven and loosely tent with foil; allow to rest for at least 15 minutes before carving.While the roast is in the oven, heat 1 tablespoon of the ghee in a large skillet over medium-high heat and, taking care not to crowd them, cook the mushrooms until golden brown.
5. Remove with a slotted spoon and set aside.
6. Add the remaining tablespoon of ghee to the skillet and reduce the heat to medium low. Cook the onions, stirring frequently, until they are golden brown and beginning to caramelize, 15 to 20 minutes.Increase the heat under the skillet to medium and return the mushrooms to the pan; add 2 tablespoons of brandy and stir for 20 seconds.
7. Add the coconut milk or half and half and cook, stirring constantly, until almost all of the liquid is absorbed, about 3 minutes.Sprinkle the mushroom mixture with the tapioca flour and stir to coat; add the remaining brandy to the pan. Increase the heat to high and stir in the beef stock; bring to a boil, stirring constantly, then reduce the heat to medium and simmer until slightly thickened, about 5 minutes. Taste, and season as needed with salt and pepper.
8. Serve the mushroom-brandy sauce over the thinly sliced roast beef.Nutrition (per serving): 384 calories, 16.5g total fat, 95.1mg cholesterol, 830.6mg sodium, 911.8mg potassium, 5.9g carbohydrates, <1g fiber, 1.3g sugar, 45.5g protein
Nutrition Information:
covered percent of daily need
