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Roast Beef with Creamy Mushroom Sauce
Serves 6-8
2 tablespoons olive oil
1.2kg beef round roast (eye roast)
Salt and pepper, to taste
100g mushrooms, sliced
1 tablespoon plain flour
²/
³
cup beef consume or stock
¹/
³
cup cream
Chopped parsley, to serve
1. With the Extension ring and Low Rack in
place, preheat oven to 250°C.
2. Rub half of the oil over beef and season
with salt and pepper. Outside the oven,
place beef on the High Rack. Using the
Oven Tongs, lower the rack into the oven.
Reduce temperature to 200°C. Cook for 20
minutes.
3. Meanwhile, place mushrooms, remaining
oil and salt and pepper in a bowl; toss to
coat mushrooms. Place mushrooms in the
Multi-purpose baking dish.
4. Using the Oven Tongs, remove the High
Rack (with beef) from the oven. Lower
the Multi-purpose baking dish (with
mushrooms) into the oven. Return High
Rack (with beef) to the oven. Increase
temperature to 250°C. Cook beef and
mushrooms for a further 20 minutes.
5. Remove beef and mushrooms from the
oven. Place beef on a plate and cover
to keep warm. Pour any juices from the
bottom of the oven into a small saucepan.
Add flour and whisk until smooth. Add beef
consume and whisk over a low heat, until
sauce is smooth. Simmer for 1 minute.
Add mushrooms and cream and continue
whisking until sauce is hot.
Tip: If there are no juices left in the base of
the oven, add 20g of butter to the saucepan
instead.