Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
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  • 1 Rating
Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
roast:
1 hr 30 mins
stand:
15 mins
total:
2 hrs 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from beef. In a small bowl stir together 2 tablespoons of the Dijon-style mustard and the pepper; rub onto the beef. Place the beef on a rack in a shallow roasting pan. Insert a meat thermometer. Roast beef in a 325 degree F oven until thermometer registers 140 degree F for medium-rare (1-1/2 to 2 hours) or 155 degree F for medium (1-3/4 to 2-1/4 hours). Cover with foil; let stand for 15 minutes before carving. (The temperature of the meat will rise 5° during standing.)

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  • Meanwhile, for sauce, in a medium saucepan combine the mushrooms, beef broth, onion, water, garlic, Worcestershire sauce, and thyme. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until vegetables are tender. In a small bowl stir together milk and remaining Dijon-style mustard; gradually stir into flour. Add to mushroom mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.

  • To serve, thinly slice beef across the grain. Arrange on a serving platter. Spoon some of the sauce over beef. Pass remaining sauce. Makes 8 to 10 servings.

Nutrition Facts

217 calories; fat 9g; cholesterol 78mg; saturated fat 3g; carbohydrates 5g; protein 28g; vitamin c 2.4mg; sodium 342mg; calcium 20.2mg; iron 4mg.
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