Beef Rib Eye Roast With Red Wine & Mushroom Sauce

3 lb Boneless Beef Rib Eye Roast
1/2 tsp Salt
1 tsp Pepper
1/2 cup Chopped onion
1/2 cup Dry red wine
1 Tbsp Cornstarch
1 can beef broth -(13 3/4-oz. can)
4 oz Mushroom pieces and stems -(canned), drained
1 Tbsp Chopped parsley

Sprinkle roast with salt and pepper.
Place roast, fat side up on a rack in a shallow roasting pan in a 350
degree F oven for 1 1/4 hours or 20 min./lb. until a meat thermometer
inserted in center, registers 135 degrees F for med-rare; or 150 degrees F
for medium doneness.
Let roast stand tented with foil for 15 min. before carving. While roast
is standing, skim fat from pan juices; add chopped onion to drippings in
roasting pan and cook until tender, about 3 min., over med-high on stove
top.
Add wine; bring to a boil and cook 3 min. Dissolve cornstarch in beef
broth. Stirring constantly, add broth mixture to wine in roasting pan.
Stir in mushrooms and parsley. Salt and pepper to taste. Heat. Carve rib
eye roast into thin slices and serve with sauce. Serves 4 to 6


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/