Burgundy Beef Roast Recipe
If Burgundy Beef Roast were to be described in a few words, they are heavenly, superb and outstanding. Even though Burgundy Beef Roast is a Side Dish I relish it any time of the day. The key ingredient in Burgundy Beef Roast is Beef. In case you try out this Burgundy Beef Roast, make it a point to get back with your feedback and comments .
Ingredients
1 tablespoon cracked black pepper
1/4 teaspoon dried thyme crushed
1/4 teaspoon dried marjoram crushed
1/8 teaspoon ground cloves
1/8 teaspoon fennel seed crushed
1 3 1/2- to 4-pound beef rib eye roast
1 1/2 cups sliced mushrooms (4 ounces)
1/2 cup finely chopped onion
1 clove garlic minced
1 tablespoon olive or cooking oil
1/2 cup beef broth
1/4 cup burgundy
2 teaspoons cornstarch
1/4 cup butter softened
8 medium mushroom caps (optional)
Directions
Combine pepper, thyme, marjoram, cloves, and fennel seed.
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 140°F (60°C), 1 1/4 to 1 1/2 hours for medium 160°F (71°C), or 1 1/2 to 1 3/4 hours for well-done 170°F (77°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.
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 140°F (60°C), 1 1/4 to 1 1/2 hours for medium 160°F (71°C), or 1 1/2 to 1 3/4 hours for well-done 170°F (77°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.
