Yearling Beef Rib-Eye Roast with Mushrooms, Mash & Gravy
Serves: 8 | Preparation Time: 15 mins | Cooking Time: 2 hours
1.5 kg Tasman Yearling Beef Rib-Eye Rack
1 tbsp chopped fresh rosemary
2 cloves garlic, minced
2 tsp salt
1 tsp freshly ground black pepper
8 brown potatoes, peeled, washed and halved
1 tbsp Golden Grange Olive Oil
500g white mushrooms, quartered
4 tbsp butter
1 tbsp all-purpose flour
1 cup Moredough Kitchens premium beef stock
1 tbsp tomato paste
3 tbsp milk
- Preheat oven to 175°C.
- In a small bowl mix together rosemary, garlic, salt and pepper; spread evenly over surface of roast. Place roast, fat-side-up on a rack in a shallow roasting pan. Place pan in the center of the oven, and cook for 40 minutes.
- Toss mushrooms with oil, salt and pepper and add to the pan, stirring to coat with meat juices. Return pan to oven and continue to cook for 1 hour.
- Mix together butter and flour and set aside.
- Add potatoes to a large saucepan of boiling salted water for 20 minutes. Drain potatoes very well and mash the potatoes with a potato masher. Then use a wooden spoon to beat further. Add milk, salt and pepper, butter and stir until the potatoes are smooth. Set aside.
- Remove roast, let sit 15 minutes before carving. Transfer mushrooms to a serving platter. Pour the pan juices into a small saucepan and skim off the fat.
- Pour beef stock into pan juices, bring to a boil and let cook for 3 minutes. Lower heat, add flour mixture and tomato paste and whisk gently to absorb.
- Carve beef and serve with gravy, mushrooms and mashed potatoes.