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Garlic, Mustard and Rosemary Crusted Beef Roast

6 servings
Dinner

Characteristics

No Added Sugars

Nutritional Facts Per Serving

337
Calories
35.6 g
Protein
6 g
Carbs
1 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 337
  • Fat 17.3 g
    • Saturated   7.9 g
    • + Trans 
  • Cholesterol 97 mg
  • Sodium   331 mg
  • Carbohydrate 6 g
    • Fibre   1 g
    • Sugars  
  • Protein 35.6 g
    • Vitamin A 39 %
    • Vitamin C 2 %
    • Calcium 2 %
    • Iron 32 %

Method

Preheat the oven to 475 degrees F. Set roast in a pan. Brush with mustard; sprinkle with rosemary, salt and pepper. Roast 10 minutes. Reduce the heat to 325 degrees F and roast to the desired doneness. The best way to gauge that is to use a meat thermometer. For rare beef, the centre of the roast should register 120 to 125 degrees F; for medium rare, 130 degrees F; and for medium, 140 degrees F. While the roast cooks, melt the butter in a skillet set over medium-high heat. Add mushrooms and shallots and cook until tender. Mix in flour, tomato paste, garlic and tarragon and cook 2 minutes more. Slowly, stirring steadily, mix in the stock. Simmer sauce until lightly thickened, about 5 minutes. Remove from the heat. When cooked, transfer the roast to a plate, tent with foil and rest for 10 minutes. Set the pan over medium-high heat. Add the wine and simmer until reduced by half. Pour in the mushroom sauce and return to a simmer; season with salt and pepper. Slice and plate the beef; serve the sauce in a sauceboat.

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