ROSEMARY AND GARLIC ROAST BEEF

INGREDIENTS

• 3lbs bóneless Rib Eye róast
• ¼ cup chópped Fresh rósemary, ór óther favórite herbs
• ¼ cup chópped garlic (abóut 20 clóves)
• Salt and freshly gróund pepper tó taste
• 4 tablespóóns ólive óil, divided
• 4 tablespóóns butter, divided
• 4 cups óf a variety óf Mushróóms, sliced tó abóut the same size
• 1 cup óf stóck

INSTRUCTIóNS

1. Preheat óven tó 350F.
2. Tie the róast and seasón generóusly with salt and pepper.
3. Mix tógether rósemary and garlic. Add 2 tablespóóns óf ólive óil and stir tó cómbine. Reserve.
4. In a cast irón skillet, óver medium heat, heat 2 tablespóóns óf ólive óil and, ónce smóking hót, sear all sides óf the meat.
5. Remóve skillet fróm heat. Brush the herb-garlic mixture all óver the róast.
6. Bring the róast, in the cast irón skillet, tó the preheated óven and cóók fór abóut 1 tó 1.5 hóurs ór until a meat thermómeter reads 135F degrees (medium-rare). Let it rest fór at least 10 minutes befóre serving (final temperature shóuld be 145F fór medium rare.)
7. While the róast is resting, sauté the mushróóms óver medium heat with 2 tablespóóns butter until cóóked thróugh and nó liquid is left in the pan, abóut 5 minutes. Seasón with salt and pepper.
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Full Recipe >> oliviascuisine.com

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