Description
A foolproof recipe for a juicy, herb-crusted roast beef with a luxurious mushroom pan sauce, all made in one skillet.
Ingredients
Scale
- 3 pounds boneless Rib Eye roast
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped garlic (about 20 cloves)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter, divided
- 4 cups a variety of mushrooms, sliced
- 1 cup beef (or chicken) stock
Instructions
- Preheat oven to 350°F. Tie and season the roast.
- Mix rosemary, garlic, and olive oil into a paste.
- Sear roast in hot vegetable oil in a cast iron skillet until browned on all sides.
- Remove from heat and brush with the herb paste.
- Roast in the oven for 1-1.5 hours, until thermometer reads 135°F for medium-rare.
- Let the roast rest for 10 minutes.
- While resting, sauté mushrooms in 2 tbsp butter until tender.
- Remove roast from skillet. Add stock to skillet and deglaze, simmer until thickened.
- Stir in mushrooms and remaining 2 tbsp butter until sauce is silky.
- Return roast to skillet, spoon sauce over it, and serve.
Notes
Internal temperature will rise to 145°F during resting for perfect medium-rare.
Keywords: rosemary garlic roast beef, one pan roast beef, rib eye roast recipe, holiday main course, easy roast beef, mushroom pan sauce
