ROAST STRIPLOIN WITH CREAMED MUSHROOMS & SPINACH
RECIPE TYPE
Beef
SERVES
6 to 8
Prep Time: 15 min Rest Time: 30 min
Cook Time: 1 hr 20 min
Ingredients
1 Longo’s Certified Angus Beef. Striploin Roast (about 1.5 to 2kg)
2 tbsp Longo’s Garlic & Herb Rub
2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
Creamed Mushrooms & Spinach:
2 tbsp Longo’s Country Churned Salted Butter
1 pkg (340g) Longo’s Gourmet Mixed Mushrooms, roughly chopped
2 cloves garlic, minced
2 tbsp each Longo’s Organic All Purpose Flour and Longo’s Dijon Mustard
1 1/2 cups Longo’s Essentials Beef Broth
4 cups Longo’s Organic Baby Spinach
1/3 cup 35% whipping cream
Directions
Lightly score a crosshatch pattern into fat cap on roast; rub all over with seasoning and brush with oil. Place roast, fat side up, on rack in small roasting pan or in ovenproof skillet. Let stand at room temperature for 30 minutes.
Roast beef in preheated 450°F oven for 20 minutes. Reduce heat to 325°F and roast for an additional 60 to 75 minutes or until thermometer registers 145°F.
Remove roast to cutting board; rest, tented with foil, for 20 minutes before slicing across the grain.
Creamed Mushrooms & Spinach: Heat butter in large, deep skillet; add mushrooms and sauté until golden. Add garlic, flour and mustard; cook, stirring, for 1 minute. Stir in broth and bring to a simmer. Reduce heat to medium low; simmer for 5 minutes or until slightly reduced and thickened.
Stir in spinach and cream, cooking just until spinach is wilted. Remove from heat and cover to keep warm.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 49g | Fibre 2g |
Fat 33g | Sugar 1g |
Carbs 11g | Sodium 640mg |
