This month, we celebrated the 2nd anniversary of the acquisition of our wonderful dog, Phyllo (pronounced FEE-lo, like the paper-thin Greek dough). Phyllo, an extremely handsome tricolor sheltie, is a big fan of roast beef. So to celebrate, I roasted a lovely top loin roast—nice and medium-rare, just like he likes it. He's also a big carrot-lover, so I roasted the beef atop carrots, along with a few other aromatic vegetables. It turned out positively delicious and Phyllo was very pleased, as you can imagine. Left with quite a bit of leftover meat and vegetables, a day or two later I transformed this meal into another—Wild Mushroom Beef Stroganoff. It was also delightful...
Beef Roasted atop Aromatic Vegetables
Letting the beef rest for a bit (at least 15 to 20 minutes) after searing and before roasting is the key to getting it to roast to a perfectly even medium-rare temperature.
1. Rub a 2 to 3 pound top loin or sirloin beef roast all over with sea salt, ground black pepper, and olive oil. Heat a large skillet over medium-high heat. Add 1 tablespoon oil; turn the skillet to coat. Sear the beef on all sides until nicely browned. Remove from skillet, cover loosely with foil, and let rest while you prepare the vegetables.
2. Preheat the oven to 250 F. Coarsely chop 4 carrots, 1 small onion, 1 leek (be sure not to feed any of the onion or leek to your dog because they are not good for canines), 2 stalks celery, and 3 cloves garlic. In the same large skillet, saute these vegetables in about 2 tablespoons olive oil, along with 8 ounces whole mushrooms, 1/2 teaspoon sea salt, a bit of black pepper, and 2 bay leaves, for about 5 minutes. Cover the skillet, reduce heat to low, and cook another 5 minutes or until the vegetables are nicely softened.
3. Transfer the vegetables to a small roasting dish. Place the beef on top of the vegetables and roast uncovered for about 35 to 45 minutes, or until the internal temperature of the beef reaches 125 to 130 F. Cover with foil and let rest for 10 minutes. Meanwhile place a serving platter in the warm oven. After the beef has finished resting, arrange the vegetables and beef on the warm platter and serve.
Wild Mushroom Beef Stroganoff
Be sure to sample some of the perfectly cooked beef cold from the fridge before you use it in this recipe. It's just as tasty cold as it is warm.
1. Pour 2 cups boiling water over about 1 cup dried wild mushrooms (such as porcini, morel, chantarelle, or oyster mushrooms). Cover and let steep about 10 minutes, or until the mushrooms are reconstituted. Using a fork, pull the mushrooms from the liquid; set the liquid aside. Coarsely chop the mushrooms and set aside. Chop the remaining vegetables from the roast; set aside. Cut the leftover roast beef into thin strips.
2. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. Add the beef strips; cook until nicely browned, about 5 minutes. Add the chopped leftover vegetables, any extra juices and the bay leaves from the roast, and pinch of thyme. Cook over medium heat for about 5 minutes then add 1/2 cup dry white wine. Cook until the wine evaporates then add 2 tablespoons flour; saute for another 5 minutes. Add the chopped mushrooms and the mushroom liquid (add all but the last tablespoon or so of the liquid, as not to add any of the sand or grit that has fallen from the mushrooms). Bring to a boil, reduce heat to low, cover and simmer for about 45 minutes, or until the beef is very tender.
3. Meanwhile, in a small bowl, mix together 1/2 cup sour cream, 2 teaspoons dijon mustard, and 2 tablespoon chopped parsley. When the beef-mushroom mixture has finished simmering, add 1/2 cup frozen peas and the sour cream mixture to the skillet; gently stir. Remove from heat and let sit 5 minutes. Serve over hot cooked egg noodles, rice, or mashed potatoes.
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