INGREDIENTS
Roast sirloin
2 packages (14 g each) dried mushrooms (porcini or other type)
4 cloves garlic, chopped finely
2 c. to tab (30 mL) vegetable oil
3/4 c. tsp (4 mL) salt
3/4 c. tsp (4 mL) ground black pepper
1 c. TAB (15 ml) of cold water (approximately)
1 beef roast tied ribeye or other tender beef roast (about 3 lb / 1.5 kg)
Mushroom sauce
1/2 cup (125 ml) hot water
2 c. to tab (30 mL) vegetable oil
2 cups (500 mL) fresh shiitake mushrooms, diced
2 cups (500 mL) diced fresh mushrooms
1 small onion, finely chopped
2 c. tsp (10 mL) chopped fresh rosemary or 1/2 c. tsp (2 mL) dried rosemary
1/4 tsp. tsp (1 mL) salt
1/4 tsp. tsp (1 mL) freshly ground black pepper
2 1/2 cups (625 mL) beef broth
1 cup (250 ml) dry white wine
1/3 cup (80 ml) of flour
1/4 cup (60 ml) of cold water
PREPARATION
Roast preparation
1. In a clean coffee grinder or spice grinder, cut into fine powder dried mushrooms (reserve 1 Tbsp. Tab / 15 ml powder for preparation of mushroom sauce). Put the remaining powdered mushrooms in a small bowl. Add garlic, oil, salt, pepper and cold water and, using a fork, work preparation until it has the consistency of a paste easy to extend (If necessary, add water for a thinner consistency). Pat the roast with essuietout and completely coat the dough mushrooms. (You can prepare the roast up to this point, put it in a shallow dish and wrap in plastic wrap. It will keep in the refrigerator overnight.)
2. Place the roast on an oiled rack in a small roasting pan. Bake in preheated oven at 325 ° F (160 ° C) for about 1 1/2 hours or until a meat thermometer inserted into the thickest part of the roast reaches 140 ° F (60 ° C) rare meat; or 160 ° F (70 ° C) or 15 minutes for a point-to meat; or 170 ° F (75 ° C) or 30 minutes to a well-cooked meat; or until desired degree of doneness. Place roast on a cutting board and cover with foil loosely. Let stand for 15 minutes.
Preparing the sauce
3. Meanwhile, in a small bowl, combine powdered reserved mushrooms and hot water. Let stand for 10 minutes.
4. Degrease the roasting pan. Add oil, shiitake mushrooms, oyster mushrooms, onion, rosemary, salt and pepper. Cook on the stove over medium-high heat, stirring, for 4 minutes or until onion is softened. Add beef broth, white wine and mushroom mixture liquid. Bring to a boil, scraping the bottom of the pan to loosen the particles.
5. In a small bowl, using a whisk, mix the flour and cold water. Using the whisk, stir the flour mixture into pan. Reduce heat to medium and simmer, stirring occasionally, for about 10 minutes or until sauce is thickened and slightly reduced. Remove the pan from the heat. Pour the sauce into a gravy boat. Keep warm.
6. To serve, remove the strings of roast beef. Using a sharp knife, cut the roast into thin slices. Serve roast with sauce to warm mushrooms.
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