Roast Beef With Wild Mushroom Sauce

Roast Beef With Wild Mushroom Sauce

Roast Beef With Wild Mushroom Sauce



Total time



Usually reserved for festive occasions, as it is more expensive than we generally like our dishes to be. But it will be the best roast beef you will ever have! Plus, the wild mushroom sauce is to die for.

We find that starting the roast at such high temperature sears it right in the baking pan, right in the oven (in other words, without the extra step of searing it in a skillet first, transferring to a roasting pan, etc.) and ensures a wonderful crust and a rare centre – the way we love a roast beef to be!

Use a real, not disposable, pan please:
You will see the difference at dinnertime!


  • 1 6–7 pound boneless ribeye roast (beef), tied, at room temperature

  • 2 large onions, thinly sliced (food processor)

  • 8 cloves garlic

  • 6 bay leaves, or 1 teaspoon ground

  • 2 good pinches saffron

  • 2 teaspoons turmeric

  • 2 tablespoons coarsely ground pepper

  • 1/4 cup olive oil

  • 1 cup dry red wine (variation: 1 can dark stout beer)

  • 4–5 sprigs rosemary

  • 7–8 sprigs thyme

  • Wild Mushroom Sauce
  • 1/4 cup olive oil

  • 650g wild mushrooms total – in any combination, whatever you can afford: shiitake caps, cremini, portobello, chanterelles, sliced

  • Reserved Cooking Liquid


  • Preheat the oven to 260°C.
  • Place the roast in a pan just large enough to fit it.
  • Mix all remaining ingredients in a bowl. Pour over the roast. Bake, loosely covered with foil, for half an hour. Uncover and reduce the oven temperature to 180°C. Bake 1½ hours longer. The roast will be medium rare.
  • Transfer the roast to a cutting board.
  • Strain the contents of the pan, pressing hard on the solids, into a bowl, and reserve for the mushroom sauce (sauce ingredients above and instructions below)
  • Discard the solids. Let stand about 10 minutes before slicing. Slice thin and serve with the sauce.
  • Wild Mushroom Sauce
  • Heat the oil in a large skillet. Add the mushrooms and sauté. Add the reserved cooking liquid and cook until the liquids reduce to about 2 cups and thicken slightly. Serve with the sliced roast.


  • Variations. Here are just a few suggestions:

    – Artichoke Hearts or bottoms. Add in the last 30 minutes of cooking.

    – Mushrooms. Add at the beginning of cooking.

    – Tiny potatoes: Add in the last 30 minutes of cooking

    – Tomatoes: add a large chopped onion and 2 large diced tomatoes at the beginning of cooking. No mustard

Share this post