Roast Beef with Wild Mushroom Sauce Recipe

Name: Roast Beef with Wild Mushroom Sauce Recipe
Ingredients: 1 6–7 pound boneless ribeye roast (beef or bison), tied, at room temperature; 2 large onions, thinly sliced (food processor); 8 cloves garlic; 6 bay leaves, or 1 teaspoon ground; 2 good pinches saffron; 2 teaspoons turmeric; 2 tablespoons coarsely ground pepper; ¼ cup olive oil; 1 cup dry red wine (variation: 1 can dark stout beer); 4–5 sprigs rosemary; 7–8 sprigs thyme; 1½ pounds wild mushrooms total—in any combination, whatever you can afford: shiitake caps, cremini, portobello, chanterelles, sliced; Reserved cooking liquid

levanacooks.com

Roast beef is at its greatest when made with ribeye. Only for festive occasions, as it is more expensive than I like my dishes to be.

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Cooking tools:

Food processor
Roasting pan
Fine-mesh sieve
Oven
Stove
Skillet
Mixing bowl
Cutting board
Chef's knife
Aluminum foil
Measuring cup
Measuring spoon
Serving platter

Ingredients

1 6–7 pound boneless ribeye roast (beef or bison), tied, at room temperature
2 large onions, thinly sliced (food processor)
8 cloves garlic
6 bay leaves, or 1 teaspoon ground
2 good pinches saffron
2 teaspoons turmeric
2 tablespoons coarsely ground pepper
¼ cup olive oil
1 cup dry red wine (variation: 1 can dark stout beer)
4–5 sprigs rosemary
7–8 sprigs thyme
1½ pounds wild mushrooms total—in any combination, whatever you can afford: shiitake caps, cremini, portobello, chanterelles, sliced
Reserved cooking liquid