Garlic Spiked Roast Beef With Portabella Mushroom Sauce Recipes

BEEF ROAST WITH PORTABELLA MUSHROOMS

Steps:

• Salt roast on all sides to taste.
• Brown roast in 1 T of oil over medium high heat in ovenproof skillet.
• Remove roast from pan.
• Add other 1 T oil to pan, brown onions and mushrooms until mushrooms start to become limp and onions start to brown.
• Add garlic and saute 1 more minute.
• Deglaze pan with broth and 1/4 cup of red wine.
• Add tomato paste and stir until smooth.
• Return roast to center of pan.
• Pour remaining wine on top of roast.
• Sprinkle with black pepper if desired.
• Place bay leaf on top of roast.
• Cover pan tightly with lid or foil.
• Bake at 325 for approximately 1 1/2 hours.
• After removing from oven, let roast rest 15 minutes before slicing into thick slices.
• After removing roast for slicing, add sour cream to pan juices, mushrooms and onions.
• Cook over medium heat for approx.
• 5 minutes to thicken sauce.
• Add sliced beef back to pan, and serve.
• Delicious and elegant!

BEEF FILETS WITH PORTOBELLO SAUCE

Steps:

• Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan., Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil., Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.

GARLICKY ROAST BEEF WITH MUSHROOMS AND ONIONS

Steps:

• Prehet oven to 450 degrees.
• Cut garlic cloves into thin (about 1/8-inch thick) slices.
• With small sharp knife, cut 1-inch-deep slit into meat. Do not remove knife. Angle knife slightly to open slit; slide in garlic slice. Repeat, inserting garlic all over beef.
• Combine steak seasoning, 1/2 t. salt and pepper; rub over beef. Place on rack in roastin gpan; roast 20 minutes.
• Toss mushrooms and onion with oil and remaining salt; add to pan. Reduce heat to 300 degrees. Roast until thermometer inserted into thickest part registers 140 degrees for medium-rare, 20-30 minutes. Let stand 15 minutes. Serve with vegetables.

GARLIC ROAST BEEF SANDWICHES

Steps:

• Bake garlic bread according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in Worcestershire sauce., Layer each half of garlic bread with roast beef, mushroom mixture and cheese. Return to oven; bake for 3-5 minutes or until heated through and cheese is melted.

GARLIC ROAST BEEF SANDWICHES

Steps:

• Bake garlic gread according to package directions.
• Meanwhile; in a large skillet, saute the mushrooms, onion, and garlic in butter until vegetables are tender.
• Stir in Worcestershire sauce.
• Layer each half of garlic bread with roast beef, mushroom mixture and cheese.
• Return to oven.
• Bake 1 or 2 minutes longer or until cheese is melted.
• Slice and serve immediately.

GARLIC-SPIKED ROAST BEEF WITH PORTABELLA MUSHROOM SAUCE

Steps:

• Preheat the oven to 350°. Stab the meat with a thin knife and stuff the garlic slices into the slits. Make a loose rub with the olive oil and Creole Seasoning; then massage it into the roast. Let the roast sit in the rub for a couple of hours, if you've got the time, or cook it up right away.
• Set the roast, fat side up, on a rack in a roasting pan. Roast for 1 to 1 1/4 hours, or til a meat thermometer hits 135° (see page 34).
• Get to work on the sauce while the meat's roasting. Clean and chop two-thirds of the mushrooms, and slice the remaining third. Set aside. In hot olive oil, flash-cook the onions and peppers with a pinch of salt and pepper for about a minute. Add the chopped mushrooms and cook til nice and soft. Toss in the bay leaves and garlic and cook for 1 minute more. Pour in the wine and simmer for 2 minutes. Add the broth and simmer for 10 minutes more. Then add the sliced portabellas, parsley, and oregano. Give it a good seasoning with salt and pepper. Pull out and discard the bay leaves. At the very end, finish the sauce with the heavy cream. Keep it warm, but don't let it boil.
• Slice the meat across the grain. Pour any juices that have collected on the cutting board or in the roasting pan into the sauce. Serve up the sliced meat with some sauce ladled over it.