Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Roast rib-eye with wild mushroom sauce
Ingredients
- 2.5-3kg standing 6-rib beef roast
- 2 tbs Dijon mustard
- 1 tbs chopped thyme leaves
- 1/4 cup (60ml) olive oil
- 75g unsalted butter
- 4 garlic cloves, chopped
- 500g mixed mushrooms (such as chestnut and Swiss brown), chopped if large
- 20g dried porcini mushrooms soaked in 1 cup (250ml) dry white wine for 1/2 hour
- 2 tbs plain flour
- 1 cup (250ml) beef stock
- 300ml thickened cream
- 2 tbs chopped flat-leaf parsley
- Yorkshire puddings
- 3/4 cup (110g) plain flour
- 2 eggs
- 300ml milk
- 1 /2 cup (125ml) sunflower oil or dripping from the roast beef
Get the App
Chrome Extension
