Rib Eye Roast Beef with Shallots and Mushrooms
Tender and tasty whole roast beef is always the star of a dinner party or festive meal. A tasty marinade is infused in the beef and all juices and flavours are sealed in the meat. The shallots and mushrooms are roasted with beef and made into a fantastic sauce to accompany the meat.
- 1 whole Quality Mark beef standing rib eye roast – approx. 2.5kg
- 2 tbsp olive oil for marinating and cooking (we use Olivado EVOO)
- 3 cloves garlic, crushed
- ½ tablespoon each rosemary & thyme sprigs
- Several good grinds of black pepper
- ½ tablespoon balsamic vinegar
- 10 shallots peeled (we love Marlborough Garlic Good As Gold Kiwi Shallots)
- 250g mushrooms cut into halves (we used Meadows Portobellos)
- 2/3 cup red wine (we love Ara Wines)
- 1 cup beef stock
- Roasted potatoes and greens as desired to serve (we love Wilcox Perlas)
For the marinade, stir together olive oil, crushed garlic, pepper, stripped herbs and balsamic vinegar to form a paste. Pat the meat dry with paper towels and rub the marinade thoroughly over.
Cover and marinate at least 30 minutes. If marinating in the fridge, bring the meat back to room temperature. Preheat oven to 230°C.
Heat 1 Tbsp oil in a heavy-based frying pan and when very hot, sear the fillet 1-2 minutes each side (not the ends) until browned all over.
Transfer the meat to a shallow roasting pan if the pan used for searing is not oven-proof. Add remaining oil and toss the shallots around the meat, coating lightly in the oil.
Roast for 15 minutes, then introduce the mushrooms to the pan. Roast for another 15 minutes at 230°C, then remove the mushrooms and shallots, setting aside and covering with foil. Lower the temperature to 160°C and roast for a further 60-70 minutes for a medium rare roast.
Remove the meat, cover and keep warm for 20 minutes before carving.
While the meat is resting, place the roasting pan with the shallots and mushrooms on the stove, heat and add the wine, stirring any bits off the bottom.
Simmer until reduced by half then add the beef stock and simmer again until reduced by half. Add any meat juices to the sauce and serve the beef in thick slices with the warmed sauce.
Trudi’s tip: Serve with potato roasties or yorkshire puddings and your choice of steamed greens.
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