Prep Time

20 Minutes

Cook Time

60 Minutes



Beef served with an indulgent earthy mushroom sauce is delicious.


  • 3 pounds boneless rib-eye beef roast
  • ¼ cup garlic, minced
  • ¼ cup fresh rosemary, chopped
  • Salt & pepper to taste
  • 4 tablespoons extra virgin olive oil, divided
  • 1 large onion, thinly sliced
  • 4 tablespoons grass-fed butter, divided
  • 4 cups various mushrooms, (chanterelle, morel, or portobello) sliced
  • ½ cup beef stock
  • ½ cup dry red wine


1. Preheat oven to 350°F.

2. Tie the roast (or have your butcher do this) & season with salt & pepper.

3. Mix the garlic & rosemary together with 2 tablespoons of olive oil in a small bowl & stir to combine. Set aside.

4. Heat the remaining oil in a cast iron skillet over medium heat. Sear on all sides.

5. Remove the skillet from the heat & brush the roast with the herb mixture. Surround the roast with the sliced onions.

6. Place the skillet in the preheated oven & roast for one hour or until an instant-read thermometer reads 135° (medium rare). Remove the roast to a cutting board & rest the meat for at least 10 minutes. Discard the onions.

7. While the meat rests, sauté the mushrooms in 2 tablespoons of butter over medium heat in a sauté pan until soft & no liquid remains in the pan.

8. Move the skillet back to the stove & add the stock & wine to the pan, scraping the browned bits from the bottom. Simmer until thickened.

9. Add the mushrooms to the sauce, stirring in the remaining butter.

10. Using an immersion blender, process the sauce until smooth and silky.

11. Carve the roast to desired thickness.

12. Transfer to a platter & spoon the sauce over the meat.

13. Garnish with fresh rosemary sprigs & serve remaining sauce on the side.