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Garlic and Rosemary Roast Beef
Serves 6 |
A mouthwatering main course.
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Ingredients:
| 3 lb boneless top loin roast |
| Salt, to taste |
| Ground black pepper, to taste |
| 1/4 cup chopped garlic |
| 1/4 cup chopped fresh rosemary |
| 2 tablespoons olive oil |
| 2 tablespoons vegetable oil |
| 4 tablespoons unsalted butter |
| 4 cups sliced mushrooms |
| 1 cup beef stock |
Directions:
- Preheat oven to 350° F.
- Generously season the top loin roast with salt and pepper. Set aside.
- Stir together the garlic and rosemary in a mixing bowl. Pour the olive oil over top and stir to create a paste. Set aside.
- Drizzle the vegetable oil in a skillet, bring to medium heat. Once hot, place the top loin roast into the skillet and sear all sides.
- Remove the skillet from the heat. Brush the garlic-rosemary mixture all over the roast.
- Transfer to the oven and cook for 60-90 minutes. Let it rest for at least 10 minutes before serving.
- Add 2 tablespoons of the butter to a pan. Bring to medium heat. Add the mushrooms and cook for 5 minutes, stirring often. Season with salt and pepper.
- Transfer the roast to a cutting board. Place the skillet on the stovetop. Add the beef stock to the skillet. Bring to low heat and let simmer until thickened.
- Add the mushrooms to the skillet and stir in the remaining butter. Place the roast in the skillet. Spoon the liquids over the roast.
- Cut the roast into slices and place them on serving plates. Enjoy!
| Main Ingredient: | Beef Roast |
| Cooking Method: | Stovetop, Bake |
| Course: | Dinner |
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