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Burgundy Beef Roast Recipe
|Cracked black pepper||1 Tablespoon|
|Dried thyme||1⁄4 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Fennel seed||1⁄8 Teaspoon|
|Beef rib eye roast||4 Pound|
|Sliced mushrooms||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Olive oil/Cooking oil||1 Tablespoon|
|Beef broth||1⁄2 Cup (8 tbs)|
|Burgundy||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4799 Calories from Fat 2414
% Daily Value*
Total Fat 269 g414.2%
Saturated Fat 114 g569.9%
Trans Fat 0 g
Cholesterol 1590.7 mg530.2%
Sodium 2675.8 mg111.5%
Total Carbohydrates 46 g15.2%
Dietary Fiber 10.5 g42.1%
Sugars 8.2 g
Protein 513 g1026.6%
Vitamin A 32.1% Vitamin C 25.9%
Calcium 32.4% Iron 330.9%
*Based on a 2000 Calorie diet
Rub pepper mixture over all sides of roast.
Place roast in center of the cooking grill.
Grill 1 to 1 1/4 hours for rare 140Â°F (60Â°C), 1 1/4 to 1 1/2 hours for medium 160Â°F (71Â°C), or 1 1/2 to 1 3/4 hours for well-done 170Â°F (77Â°C).
Cover and let stand 15 minutes before carving.
Meanwhile, for the mushroom sauce, in a 10-inch skillet cook the sliced mushrooms, onion, and garlic in hot oil till vegetables are tender.
Combine broth, burgundy, and cornstarch.
Add to skillet.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Remove from heat.
Blend in butter, 7 tablespoon at a time.
Serve with roast.
Garnish with fluted mushroom caps, if desired.