Roast rib-eye with wild mushroom sauce
"Warm up those chilly evenings with juicy roast beef, smothered in a herby mushroom and white wine sauce...."
INGREDIENTS
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2.5-3kg standing 6-rib beef roast
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2 tablespoons Dijon mustard
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1 tablespoon chopped thyme leaves
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1/4 cup (60ml) olive oil
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75g unsalted butter
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4 garlic cloves, chopped
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500g mixed mushrooms (such as chestnut and Swiss brown), chopped if large
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20g dried porcini mushrooms soaked in 1 cup (250ml) dry white wine for 1/2 hour
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2 tablespoons plain flour
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1 cup (250ml) beef stock
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300ml thickened cream
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2 tablespoons chopped flat-leaf parsley
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Yorkshire puddings
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3/4 cup (110g) plain flour
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2 eggs
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300ml milk
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1 /2 cup (125ml) sunflower oil or dripping from the roast beef
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