Garlic Striploin Roast
with Mushroom-Thyme Gravy
Tender juicy striploin roasts rubbed with garlic seasoning is seared first to give a gorgeous outer crust which will intensify its flavour. Plus, those charred ends are the best for snacking on!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1200 g
Beef Striploin Roast
200 g
Mixed Mushrooms
2.75 tsp
Garlic Salt
1 tbsp
Beef Stock Powder
(Contains Soy, Sulphites)
2 sprig
Thyme
3 tbsp
All-Purpose Flour
(Contains Wheat)
3 tbsp
Unsalted Butter
(Contains Milk)
Not included in your delivery
1.25 tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Sugar*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 350˚F. Wash and dry all produce. Remove striploin roast from the fridge before you start cooking. Set aside to come up to room temperature, 1 hr. When mash is cooking, heat a large non-stick pan over medium-high heat.Pat roasts dry with paper towels. Drizzle 1 tbsp oil over roasts, then season with 2 1/2 tsp garlic salt and 1 tsp pepper. Rub oil and seasonings all over roasts. When hot, add roasts, fat-side down first, to the dry pan. Sear until golden-brown all over, 1-2 min per side. Remove the pan from heat.
While roast sears, thinly slice mushrooms. (TIP: You can thinly tear oyster mushrooms instead of cutting them!)Transfer roast to a metal roasting pan or baking sheet. (NOTE: DO NOT use a glass or ceramic dish to roast beef.) Roast in the middle of the oven until cooked to desired doneness, 40-45 min.** (NOTE: Before you put the roast in the oven, make sure it's set to 350˚F.)Transfer roast to a clean cutting board or dish to catch the juices. Cover loosely with foil, then set aside to rest, 15-20 min.
Once roast is in the oven, carefully wipe the pan clean.Return the pan to medium-high.When hot, add 3 tbsp butter and swirl the pan until melted.Add mushrooms and remaining thyme sprigs. Cook, stirring occasionally, until mushrooms are golden-brown, 4-5 min. Season with 1/4 tsp pepper and 1/4 tsp garlic salt.
Sprinkle 3 tbsp flour into the pan. (NOTE: Reserve 1 tbsp flour for cheese sauce.) Cook, stirring often, until mushrooms are coated, 1 min.Gradually whisk in 1 1/2 cups water and stock powder until mixture is combined and comes to a gentle simmer.Simmer, whisking occasionally, until gravy thickens slightly, 2-3 min. Remove the pan from heat. Cover, then set aside until roast is done and resting.Move on to roasted broccoli and cauliflower.
When cheese sauce is done and roast is resting, transfer drippings from the roasting pan to a small bowl.Skim off and discard top layer of fat, reserving any juices.Add 1/4 cup water to the pan to deglaze by scraping up dark brown bits.Add skimmed pan juices, beef juices from the cutting board, deglazing liquid and 1/4 tsp sugar to the pan with mushroom gravy.Simmer gravy over medium, stirring occasionally, until warmed through and ready to serve. (TIP: Reduce heat to low if gravy reduces too much.)Remove and discard thyme sprigs while gravy simmers.
Remove the pan from heat. (TIP: If gravy reduces too much, stir in 1 tbsp water at a time until you reach desired consistency.) Season with salt and pepper, to taste. Cut roast in half crosswise, then thinly slice across the grain. Transfer beef to a serving platter.Transfer mushroom-thyme gravy to a serving vessel and serve alongside beef.
