¼cupFresh rosemarychopped, or other favorite herbs
¼cupGarlicchopped
4cupsvariety of Mushroomssliced to about the same size
1cupbeef stock
2tablespoonsbutter
Instructions
Use baker's twine to tie up the rib eye roast. and Preheat the oven to 350 degrees F.
Season the meat generously with salt and pepper.
Finely dice the rosemary and garlic and toss together. Set aside.
Heat a cast iron skillet and add oil. Sear all sides of the roast until it is nicely colored.
Roll the roast in the rosemary and garlic mixture and place back in the skillet.
Place the skillet in the pan and roast for about 20 minutes, or until medium rare.
Take out the roast and allow to rest. While the meat is resting, Sautee the mushrooms in the pan you cooked the roast in , then remove from the pan. Add the stock to the pan and reduce until thickened. Add the mushrooms back in.
Serve mushrooms with the roast, garnish with fresh rosemary if needed.
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