This week I have been in a sort of fancy mood I guess you can say. I have been looking forward to our Christmas and New Year’s dinners so I guess maybe that’s why. Contrary to Thanksgiving, when it comes to Christmas I don’t do much cooking. This is definitely more of a potluck style dinner. We all make a dish or two and bring it over to who’s ever house the party is being hosted in. Also, we don’t have dinner on Christmas day per say. Our tradition is to have a family party on Christmas Eve, then at midnight we open gifts. Christmas day we don’t really do anything. We just eat leftovers and probably drink some more.
For New Year’s I do like to make more of an intimate dinner for my husband and myself. This isn’t always the case since there usually is a big family party too. However, since the baby we have skipped the partying and just made a nice dinner at home and stayed up to watch the ball drop and toast with champagne. I really appreciated this more than a big party so I think this year we will probably do the same.
This year I am in the mood to try something new. I decided to give a roast beef a try and experiment with some flavors and a good sauce. We don’t usually have red meat in our household. We typically only consume it on special occasions. That’s not to say we don’t enjoy a good piece of steak or in this case a good roast beef. We just prefer to stick to healthier and leaner proteins like fish and turkey.
Usually when it comes to cooking beef my husband takes over. Especially if he’s grilling some steaks or making some filet mignon. This time however, I wanted to take over and accomplish a tasty and juicy roast beef all on my own. Beef can be very easy to make but there are a few things to keep in mind.
I have cooked beef plenty of times before so I am aware of some of the basic rules. I must say though, it had been a while since I took the time to make a roast beef. When it comes to seasoning any type of beef, less is more. You want it to catch some flavor but at the same time let it’s own juice be the prominent taste. I like to stick to salt, pepper, garlic, and fresh herbs.
You want to make sure you sear your beef first. This way it makes all the juice flow and it won’t dry up when roasting. Just sear for 1-2 minutes on each side. Roast at 350 degrees and the time varies depending on how red you like your beef. If you are a rare kind of person allow it to roast for 15 minutes per pound. For medium-rare roast for 20 minutes per pound, and 25 minutes per pound for well done. We like ours medium-rare so I cook the whole roast enough so that it is still red in the middle. Then I cut a piece off of it for the baby and stick that piece in the oven for a few more minutes until it is cooked through.
To compliment the roast beef, I decided to make a mushroom sauce. I love the way mushroom pairs up with beef. I decided to make a quick and easy sauce. I also wanted it to be festive. Combining it with some wine made it the perfect sauce to celebrate any special occasion. Especially the holiday season.
I loved the way this roast beef came out. The rosemary and garlic cook into the juiciness of the beef creating a wonderful blend of flavors. It also creates the most amazing aroma while searing and roasting. Then topping it with the red wine mushroom sauce just takes it to a whole other level of deliciousness. I highly recommend having it medium-rare because it gets it to the perfect temperature making it so juicy. But if you are not a red or even pink kind of person, cooking it through still makes this a tasty roast beef.
It is also a very simple process and not too much work is involved. Just make sure all the cooking is timed so that you don’t overcook it while searing it or roasting it. I am so obsessed with this roast beef I will be making it for Christmas and probably also for New Years. It makes the perfect dish for your holiday entrees. Everyone will love their holiday dinner if you make this. I guarantee it.
Hope you guys have a Merry Christmas and happy holidays. I will see you here next Tuesday with another new recipe and a little recap of how our holiday weekend and Christmas went!
Rosemary Garlic Roast Beef With Red Wine Mushroom Sauce
- Roast Beef
- 3.5 lbs roast beef
- 1/4 cup melted vegetable butter
- 2 tbsp freshly chopped rosemary
- 5-6 garlic cloves
- 1 tsp thyme
- 1 tsp pink salt
- 1/2 tsp pepper
- 2 tbsp olive oil (separated)
- Red Wine Mushroom Sauce
- 2 cups cremini mushrooms sliced
- 1/2 cup red wine
- 1/3 cup beef broth
- 1 tsp thyme
- 1 tsp pink salt
- 1/2 tsp pepper
- 1 tbsp olive oil
In a small bowl, mix together rosemary, garlic, butter, olive oil, salt, pepper, and thyme.
Rub mixture all over roast beef.
Preheat oven at 350 degrees.
Heat up olive oil in cooking pan and sear roast beef for 1-2 minutes on each side.
Place seared beef in roasting pan.
Roast for about 1 hour and 15 minutes.
While Beef is roasting, heat up olive oil in a cooking pan.
Add mushrooms and sauté for about 6-8 minutes until they start to brown.
Add wine, broth, tyme, salt and pepper.
Bring to a simmer and cover for about 5 minutes.
Remove from heat and spread over cooked roast beef.
Allow 20 minutes per pound for roast beef to cook in oven. This leaves it in the medium-rare side. If you want it less pink allow about 30 minutes per pound.