Roast Beef With Mushroom Ragout

This sounded heavenly to me when I read the recipe. You just cannot beat beef and mushrooms anyway you fix it. This is pretty enough for dinner guests but easy enough for a weeknight meal. Serve this and listen to 'em say "Mmmmm...this is good!"

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 2  lbs  center-cut beef roast
•  kosher salt
•  fresh ground black pepper
• 2  tablespoons  vegetable oil
• 1  tablespoon butter

• Mushroom Ragout

• 1  lb white button mushrooms
• 2 -4  tablespoons unsalted butter
• 1⁄2 small onion, chopped
• 1⁄2 teaspoon kosher salt
•  fresh ground black pepper
• 3  sprigs fresh thyme, leaves stripped
• 1⁄2 cup white wine (I used the white wine substitute here posted here.)
• 1⁄3 cup heavy cream

Directions

1. Preheat the oven to 400 degrees F.
2. Heat a large oven-proof skillet over medium-high heat.
3. Season the beef all over with salt and a generous amount of pepper.
4. Add the oil to the skillet and heat until hot.
5. Add the butter and swirl to melt.
6. Add the beef and sear until brown on all sides, about 8 minutes total.
7. Transfer the skillet to the oven.
8. Roast until an instant-read thermometer inserted in the center registers 125 degrees F. for medium-rare, about 25 minutes.
9. Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 10 to 15 minutes.
10. Meanwhile, prepare the ragout.
11. Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.
12. Quarter the mushrooms and put in a bowl.
13. Heat 2 tablespoons of the butter in a large skillet over medium-high heat.
14. Add the mushrooms and spread them out evenly in the pan, increase the heat to high.
15. Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over.
16. Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry.
17. Continue to cook until nicely browned, about 5 minutes.
18. Add the onion and cook until softened, about 2 minutes.
19. Season the mushrooms with the salt and pepper and add the thyme.
20. Pull the pan off the heat and add the the wine.
21. Return pan to the heat and scrape up any of the brown bits that cling to the bottom of the pan with a wooden spoon.
22. Add the heavy cream and bring to a boil.
23. Remove from the heat.
24. Slice the meat crosswise, arrange on a platter, and serve with the mushroom ragout.