Roast beef with red beer and portobello juice
- Preparation 10 min
- Refrigeration 24 h
- Cooking 55 min
- Servings 4 to 6
- Freezing Absolutely
Blow up your friends by cooking this roast beef with red beer and portobello juice! A juicy piece of meat, a solid red wine, good company, what more do you need? I like serving this meal with baked or mashed potatoes and roasted vegetables. You have some meat left? Cut it into thin slices and make yourself a deluxe sandwich the next day !!! Your coworkers will clearly be jealous.
- 1 kg tied (at least) roast beef (inside round or sirloin)
- 500ml of Boutefeu red beer from the Microbrasserie du Lac-Saint-Jean (or other light red beer)
- 2 tablespoons brown sugar
- 1 teaspoon salted spices from Bas-du-Fleuve
- 1 tablespoon Dijon mustard
- 1 tablespoon old-fashioned mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons butter
- 200g portobellos mushrooms (about 4 big)
- 1 cup hot chicken broth
- Salt and pepper from the mill
- Place the roast in a large airtight bag and add 1 1/4 cups of beer, the brown sugar and the salted spices. Shake and refrigerate for the night. Return from time to time.
- Preheat oven to 425 °F.
- In a bowl, mix the mustards, garlic powder and onion powder and set aside.
- Cover the bottom of a roasting pan with foil and put the grill on top. Place the roast on the grill, pour the marinade juice into the bottom of the roasting pan and add 1 cup of water. Generously season the beef with salt and pepper on all sides and brush with the mustard mixture.
- Place in the oven and cook for 15 minutes. Lower the oven temperature to 375 °F and continue cooking for about 30 minutes, or until the internal temperature is 135 °F for rare cooking or 145 °F for medium-rare. Remove from oven, cover roast with foil and let stand for 10 minutes before slicing. Filter the juice from the bottom of the roasting pan and set aside.
- Meanwhile, prepare the portobello juice. In a large skillet heated over high heat, add butter and portobellos then season with salt and pepper. Sauté the mushrooms for 5 to 6 minutes while stirring.
- Deglaze with the remaining beer and scrape the bottom to get all the flavours. Add the chicken broth, the juice from the bottom of the roasting pan and season with salt and pepper.
- Bring to a boil and simmer for 5 minutes, stirring. Serve on the roast without moderation!