A roast beef is a special treat. This one gets an extra flavour boost from a savoury, intensely flavoured dried-mushroom crust. Most supermarkets carry a variety of dried mushrooms, but for optimum flavour look for the mixed ones. Just whirl them into a fine powder in the food processor, then mix with pepper and a little olive oil — it’s fabulous!
Done just right
Roast beef about 20 minutes per pound (500 g) for medium-rare. To check if it’s done, insert an instant-read thermometer into thickest part of meat. For medium-rare, cook to 135F to 140F (57C to 60C). For medium, cook to 150F to 160F (66C to 71C). For well done, cook to 170F (77C). After cooking, the internal temperature of meat rises a few degrees as it stands. Always let meat stand on counter 10 to 15 minutes before slicing.
Make a Mexican sandwich roll from our Mushroom-Pepper Crusted Rib Roast. Go to Liven up your leftovers.