Mushroom Duxelles Roast Beef
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Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Perfectly cooked beef, surrounded by a crust of mushroom duxelles.
Ingredients
  • 3 lb sirloin tip roast
  • 1 tsp table salt
  • 1 tbsp olive oil
  • 50 g (about 10) mushrooms
  • 25 g (about 1) shallot
  • 3 cloves garlic
  • ½ tsp dried thyme
  • 1 tsp fresh ground black pepper
  • 1-2 tbsp butter
  • 2 tbsp dijon mustard
Instructions
  1. The day before roasting, salt the roast with a teaspoon of table salt, evenly rubbing the outside of the roast.
  2. Once salted, tightly wrap the roast in plastic wrap, and allow to rest in the fridge overnight.
  3. The next day, take the roast out at least an hour before cooking, allowing it to come to room temperature (it's very important to have the roast near room temperature, which will help it cook evenly).
  4. Once roast has come to room temperature, unwrap from plastic wrap, and pat dry with paper towel.
  5. Preheat oven to 250F.
  6. While oven it preheating, on your stove, get a heavy bottomed pan (cast iron is preferred) on medium-high heat, with about a tablespoon of olive oil.
  7. Once heated (the olive oil should just be starting to smoke), place the roast in the pan, allowing it to get a golden brown sear on each side (this will take about 3 minutes per side).
  8. While roast is searing, prepare the mushroom duxelles.
  9. In a food processor, combine mushrooms, shallot, garlic, thyme, and black pepper, processing until finely minced.
  10. Once the roast is seared on all sides, remove it from the pan.
  11. Using the same pan, reduce heat to low, and add one tablespoon of butter, then the mushroom duxelles. You're not looking to cook the duxelles, you just want all the mushrooms to soak up the oil and butter. If the mushroom duxelles is a little dry, add in some more butter.
  12. Rub the roast evenly with two tablespoons of dijon mustard, followed by mushroom duxelles.
  13. Insert oven-safe meat thermometer into the roast, place on a baking tray with a rack, and place in the oven.
  14. Cook the roast for about an 1 hour and 20 minutes (If you're using a larger roast, the timing may need to be increased), or until the roast reaches an internal temperature of 120F for medium-rare, or 130F for medium.
  15. Once the roast has reached 120-130F (depending on desired doneness), turn off the oven and let the roast rest inside the oven, 30-40 minutes, until the temperature rises to your final temperature (around 130F for medium-rare, or 140F for medium). Do not open the oven door at this time, as you want to keep all the heat inside to let the roast continue cooking.
  16. Once the roast has reached your desired temperature, remove from the oven and allow to rest about 10-15 minutes before serving.
  17. I would strongly recommend buying a meat thermometer for this recipe. If you're roasting any piece of meat that is at least $15, it is well worth the small investment to ensure things are properly cooked!
Recipe by The Adventures of Bob & Shan at http://theadventuresofbobandshan.com/mushroom-duxelles-roast-beef/