Preheat oven to 450°F (230°C).
Season roast with salt and pepper.
Mix thyme into Dijon mustard and rub all over the roast.
Place beef fat-side up in a roasting pan.
Roast 30 minutes. Reduce temperature to 350°F (180°C) and continue to roast 1 to 11/4 hours for rare.
Remove to a carving board.
Discard all but 2 Tbsp. (30 mL) fat from the pan. Set pan over medium-high heat.
Add mushrooms and sauté 5 minutes.
Add wine. Bring to a boil and simmer until reduced by half.
Stir in broth, tomato paste and Worcestershire sauce.
Whisk dissolved cornstarch into broth.
Continue whisking until gravy bubbles and thickens.
Spoon mushroom gravy over beef.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.