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Roast rib-eye with wild mushroom sauce
Roast rib-eye with wild mushroom sauce
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Prep Time:
60 minutes
Cook Time:
130 minutes
Total Time:
190 minutes
Cozy up with succulent roast beef in a savory mushroom and white wine sauce.
Ingredients:
  • 2.5-3kg standing 6-rib beef roast
  • 46.80 gm Dijon mustard
  • 20.00 ml chopped thyme leaves
  • 60ml olive oil
  • 75g unsalted butter
  • 4 garlic cloves, chopped
  • 500g mixed mushrooms (such as chestnut and Swiss brown), chopped if large
  • 250ml mushroom
  • 40.00 ml plain flour
  • 250ml beef stock
  • 300ml thickened cream
  • 40.00 ml chopped flat-leaf parsley
  • 110g plain flour
  • 2 eggs
  • 300ml milk
  • 125ml sunflower oil
Instructions:
  • Preheat your oven to 230°C. Brush the beef with tangy mustard, season generously, sprinkle with fragrant thyme, and drizzle with 2 tablespoons of oil. Roast in a deep roasting pan for 15 minutes. Lower the heat to 190°C and continue roasting, allowing 15 minutes for every 500g of meat, plus an extra 15 minutes for a perfect medium-rare. Let it rest for 20 minutes before serving.
  • For the Yorkshire puddings, blend flour, eggs, and milk until smooth. Season, then let the mixture rest in a jug for 30 minutes. Heat oil in 8 muffin pan holes in the oven until very hot for about 5 minutes. Carefully pour in the batter and bake until puffed and golden, approximately 20 minutes.
  • In a pan over medium heat, combine butter and the remaining 1 tablespoon oil. Sauté garlic and mixed mushrooms for 2-3 minutes until they start to soften. Drain porcini, saving the wine, chop them, and add to the pan. Sprinkle in flour and cook for 1 minute. Pour in stock and the reserved wine, then bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Add cream and cook until slightly reduced for about 10 more minutes. Season to taste and mix in parsley and any beef resting juices.
  • Present the sliced beef alongside a rich wild mushroom sauce and freshly baked Yorkshire puddings.

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