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How to make Roast rib eye with wild mushroom sauce

Yield = 8
Prep time: 1:00
Cook time: 2:10
Total time: 3:10

Ingredients

  • 2.5-3kg standing 6-rib beef roast
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped thyme leaves
  • 1/4 cup (60ml) olive oil
  • 75g unsalted butter
  • 4 garlic cloves, chopped
  • 500g mixed mushrooms (such as chestnut and Swiss brown), chopped if large
  • 20g dried porcini mushrooms soaked in 1 cup (250ml) dry white wine for 1/2 hour
  • 2 tablespoons plain flour
  • 1 cup (250ml) Massel beef stock
  • 300ml thickened cream
  • 2 tablespoons chopped flat-leaf parsley

Yorkshire puddings

  • 3/4 cup (110g) plain flour
  • 2 eggs
  • 300ml milk
  • 1 /2 cup (125ml) sunflower oil or dripping from the roast beef

Method

  • Step 1 Preheat oven to 230°C. Brush beef with mustard. Season, then sprinkle with thyme and 2 tablespoons oil. Place in a roasting pan and roast for 15 minutes. Reduce heat to 190°C and roast for a further 15 minutes per 500g, plus an extra 15 minutes for medium-rare. Rest for 20 minutes.
  • Step 2 Meanwhile, for the Yorkshire puddings, whiz the flour, eggs and milk in a blender or food processor until smooth. Season, then transfer to a jug and stand for 30 minutes. Divide oil among 8 holes of a muffin pan and heat in the oven for 5 minutes or until oil is very hot. Carefully remove from the oven and pour the batter into the holes. Bake for 20 minutes or until puffed and golden.
  • Step 3 Place butter and remaining 1 tablespoon oil in a pan over medium heat. Cook garlic and mixed mushrooms, stirring, for 2-3 minutes until starting to soften. Drain porcini, reserving wine, then chop and add to pan. Stir in flour and cook for 1 minute. Add stock and reserved wine, then bring to the boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in cream and cook for 10 minutes or until slightly reduced. Season and stir through parsley and any beef resting juices.
  • Step 4 Carve beef and serve with wild mushroom sauce and Yorkshire puddings.