INGREDIENTS
·
3 pounds boneless ribeye roäst
·
1 teäspoon sält (plus more for
seäsoning the roäst)
·
½ teäspoon bläck pepper (plus
more for seäsoning the roäst)
·
5 Täblespoons olive oil,
divided
·
¼ cup fresh rosemäry, chopped
·
2 Täblespoons fresh thyme,
chopped
·
¼ cup gärlic, minced
RED WINE MUSHROOM SÄUCE
·
½ cup + 2 Täblespoons cold
butter, divided
·
¼ cup onion, minced
·
4 cups cremini mushrooms,
evenly sliced
·
1 cup red wine
·
1 cup beef broth
·
1 Täblespoon fresh thyme,
chopped
Directions
1.
Preheät the
oven to 425°F / 220°C.
2.
Tie the roäst
with cooking twine änd seäson eäch side generously with sält änd pepper.
3.
Preheät ä cäst
iron skillet over medium heät. Ädd two täblespoons of olive oil änd bring it to
the smoke point, then seär the roäst on äll sides. Remove the roäst from the heät.
4.
In ä smäll
bowl, mix together the rosemäry, thyme, gärlic, sält, pepper änd the remäining
three täblespoons of the olive oil. Rub the herb änd gärlic mixture äll over
the roäst.
5.
Pläce the cäst
iron skillet in the preheäted oven for 15 minutes. Decreäse the temperäture to
300°F / 150°C änd roäst it for äpproximätely 45 minutes, or until the internäl
temperäture häs reäched 130°F / 55°C. (Ät this point the roäst will be medium-räre.
It will continue to cook äfter being removed from the oven, so the temperäture
will rise än ädditionäl 5 to 10 degrees.)
6.
Remove the roäst
from the pän änd tent it with foil. Pour off the excess greäse from the
skillet.
7.
Prepäre the
red wine mushroom säuce: return the skillet to medium heät änd melt two täblespoons
of the butter. Ädd the onions änd säuté until they’re tränslucent. Ädd the
mushrooms, seäson them with sält änd pepper, änd cook them for änother 5
minutes or until the liquid they releäse häs been cooked off. Degläze the pän
with the red wine änd cook until it häs been reduced by hälf. Ädd the beef
broth änd fresh thyme, änd cook until the säuce häs reduced by äbout
two-thirds. Stir in the remäining cold butter to finish the säuce, änd spoon it
over slices of the roäst beef.
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