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Rosemary and Garlic Roast Beef with Mushroom Sauce Recipe

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4 from 36 reviews

  • Author: Maggie
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings

Description

This Rosemary and Garlic Roast Beef recipe features a succulent boneless Rib Eye roast infused with aromatic rosemary and garlic. Seared to lock in flavors, then oven-roasted to perfect medium-rare, it’s complemented by a rich mushroom sauce made by sautéing fresh mushrooms and deglazing the pan with beef stock. Ideal for special occasions or a gourmet meal, this dish is satisfying, flavorful, and elegantly presented.

Ingredients

Beef and Herb Marinade

  • 3 pounds boneless Rib Eye roast
  • ¼ cup chopped fresh rosemary (or other favorite herbs)
  • ¼ cup chopped garlic (about 20 cloves)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil

Cooking and Sauce

  • 2 tablespoons vegetable oil
  • 4 tablespoons unsalted butter (divided)
  • 4 cups a variety of mushrooms (sliced to about the same size)
  • 1 cup beef (or chicken) stock

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for roasting the beef.
  2. Prepare the Roast: Tie the Rib Eye roast with kitchen twine to maintain shape during cooking, then season generously on all sides with salt and freshly ground black pepper.
  3. Make Herb-Garlic Paste: Combine chopped rosemary and garlic with 2 tablespoons of olive oil, mixing thoroughly to create a fragrant paste. Set aside for later use.
  4. Sear the Roast: Heat 2 tablespoons of vegetable oil in a cast iron skillet over medium heat until smoking hot. Sear the roast on all sides for about 5 to 8 minutes to develop a flavorful crust.
  5. Apply Herb Paste: Remove skillet from heat. Brush the rosemary-garlic paste evenly over the entire roast surface.
  6. Roast the Beef: Place the skillet with the roast directly into the preheated oven. Roast for 1 to 1.5 hours or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare. After roasting, transfer the roast to a cutting board and let it rest for at least 10 minutes; the internal temperature will rise to about 145°F.
  7. Sauté Mushrooms: While the roast rests, heat 2 tablespoons of butter in a pan over medium heat. Add the sliced mushrooms and sauté until all liquid is evaporated and mushrooms are cooked through, approximately 5 minutes. Season with salt and pepper to taste.
  8. Deglaze Pan: Remove the roast from the cast iron skillet and place the skillet on the stovetop over medium heat. Pour in 1 cup of beef or chicken stock and scrape up all browned bits from the bottom to create a flavorful sauce. Let it simmer until the sauce thickens slightly.
  9. Finish Sauce and Combine: Stir the sautéed mushrooms back into the sauce. Add the remaining 2 tablespoons of butter and stir until the sauce attains a silky texture. Return the roast to the skillet and spoon the sauce over it for full flavor integration.
  10. Garnish and Serve: Transfer the roast to a serving platter, spooning extra sauce over slices, and garnish with fresh rosemary sprigs if desired for a beautiful presentation.

Notes

  • Resting the roast after cooking allows juices to redistribute, resulting in a juicier roast.
  • Using a meat thermometer ensures perfect doneness without guesswork.
  • You can substitute beef stock with chicken stock if preferred, but beef stock adds a richer flavor.
  • Tying the roast keeps it evenly shaped for uniform cooking.
  • Fresh rosemary can be swapped with thyme or sage depending on your flavor preference.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://recipeworthsaving.com/rosemary-and-garlic-roast-beef-with-mushroom-sauce-recipe/