KitchenMagician's Recipe

BEEF - ROAST - OVEN - MUSHROOM MUSTARD SAUCE

Category: Beef

Makes 8 servings.

3 lb. beef eye of round roast
2 T. Dijon mustard
1/2 tsp. coarsely ground pepper
3 c. quartered fresh mushrooms
4 green onions, bias-sliced into 1/2-inch pieces
1 clove garlic, minced
2 T. butter
1/4 c. all-purpose flour
1/2 tsp. dried thyme, crushed
1 c. beef broth
1/2 c. red wine
1/4 cup light cream


Preheat oven to 325F.
Trim fat from meat. Mix mustard and pepper; rub onto meat.
Place meat on a rack in a shallow roasting pan. Insert a meat thermometer.
Roast at 325F, until thermometer registers 140F for medium rare or 155F for medium.
Cover with foil; let stand 15 minutes before carving.
Meanwhile, in a medium saucepan, cook mushrooms, green onions and garlic in hot butter until onions are tender.
Stir in flour and thyme. Gradually add beef broth and wine; stir over medium heat until thickened and bubbly.
Cook and stir for 1 minute more; add cream.
Cook and stir till heated through.
Thinly slice meat across the grain.
Arrange on a serving platter. Pour some sauce atop meat. Pass remaining sauce.