Oven-roasted beef with sauce and mushrooms

Oven roast beef with mushroom sauce - a festive feast

During the holidays, meals turn into true festivities, and a perfect roast beef can become the star of the evening. This oven roast beef recipe, accompanied by a rich mushroom sauce, is a delicious alternative to traditional lamb roast. Whether you are a cooking enthusiast or a beginner in the culinary arts, I invite you to discover with me how to achieve a main dish that will surely impress everyone.

Preparation time: 20 minutes
Baking time: 1 hour and 30 minutes
Total time: 1 hour and 50 minutes
Servings: 6-8

Main ingredients:
- 2 kg beef tenderloin (ideally from young, lean meat)
- 12 cloves of garlic
- Black peppercorns
- Allspice berries
- Coriander seeds
- Cloves
- Herbs (thyme, rosemary, oregano)
- 2 tablespoons vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- A large magic bag for roast beef
- Kitchen twine for tying the tenderloin

For the mushroom sauce:
- 250 g champignon mushrooms
- 1 packet of cream of mushroom soup (about 52 g)
- 2-3 tablespoons olive oil
- 4-5 cloves of garlic
- 2 bay leaves
- 2-3 tablespoons barbecue sauce
- Ground salt and pepper, plus a few whole peppercorns
- Vegeta or other spices to taste

Preparing the meat:
An essential aspect of the recipe is choosing the meat. It is recommended to choose a high-quality, preferably young, beef tenderloin to achieve a tender roast. If possible, purchase the meat a few days in advance to freeze it, then thaw it 24 hours before cooking. This process will help break down muscle fibers, resulting in more tender meat.

1. Preparing the tenderloin: If you bought the whole tenderloin, place it on a clean surface and, if necessary, trim the ends to achieve an even cylindrical shape. Tie the meat with kitchen twine to maintain its shape during cooking. Then, poke the meat in several places with a thin knife, being careful not to cut the twine.

2. Seasoning: In the poked areas, insert garlic cloves, peppercorns, allspice, and cloves. These spices will add deep flavors to the tenderloin. Rub the meat with olive oil and vinegar, then sprinkle salt, pepper, thyme, and rosemary, ensuring all the spices stick well.

3. Retaining juices: Place the tenderloin in the magic bag, ensuring it is well tied. This will help retain the juices during baking, which we will use later for the sauce.

Baking the tenderloin:
4. Preheat the oven to 180-200 degrees Celsius. Place the bag with the tenderloin in a tray and leave it in the oven for an hour and a half. During this time, turn the bag to evenly distribute the juices over the entire surface of the tenderloin.

5. Checking for doneness: After an hour, remove the bag from the oven and drain the juices into a bowl. Then, leave the tenderloin in the oven to brown slightly, but do not remove it from the bag. If you prefer a roast beef with a pink interior, do not leave it for more than 40-50 minutes; if you prefer a more well-done roast, you can leave the tenderloin for another 30-35 minutes.

Preparing the mushroom sauce:
6. While the tenderloin is baking, you can prepare the sauce. In a skillet, add olive oil and sauté 4-5 sliced garlic cloves. After a few minutes, add the cleaned whole mushrooms and let them brown for 2-3 minutes.

7. Add the juices collected from the roast beef bag, peppercorns, and bay leaves. Let the sauce simmer over low heat. In another bowl, dissolve the cream of mushroom soup packet in a little warm water and pour it into the skillet. Season the sauce with black pepper and barbecue sauce, allowing it to simmer until it thickens slightly.

Finishing and serving:
8. Once the tenderloin is ready, remove it from the oven and remove the twine. Place it on a platter and pour the mushroom sauce over it. Slice the tenderloin thinly and serve it with a side of mashed potatoes or sautéed vegetables.

Personal tip: For an extra burst of flavor, you can add some chopped fresh herbs on top before serving. These will not only enhance the dish's appearance but also add a fresh aroma.

Frequently asked questions:
- Can I use another type of meat? Of course! While beef tenderloin is ideal, you can also try other cuts, such as beef round.
- How can I tell if the meat is cooked? Use a meat thermometer; the interior should reach 60-65 degrees Celsius for a pink interior.
- What sides can I serve? Besides mashed potatoes, steamed vegetables or a mix of sautéed vegetables are excellent options.

This oven roast beef with mushroom sauce will not only become a favorite at holiday meals but will also add a touch of elegance and refinement. I encourage you to try this recipe and enjoy every moment of cooking. Happy cooking and bon appétit!