Beef with Morel-Bourbon Cream Sauce | Midwest Living

Beef with Morel-Bourbon Cream Sauce

Recipe finder

Beef with Morel-Bourbon Cream Sauce

0
Login to rate this recipe.
  • Makes: 8 to 10 servings
  • Prep 45 mins
  • Roast 1 hr
  • Stand 20 mins

Login to save this recipe

Ingredients

  • 1 tablespoon cracked black pepper
  • 1 2 1/2 - 3 - pound boneless beef eye of round roast
  • 1 ounce dried morel mushrooms (or 4 ounces fresh morel mushrooms, cleaned and sliced)
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon all-purpose flour
  • 1/2 cup beef broth
  • 1/2 cup dry white wine or water
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 cup whipping cream
  • 2 tablespoons bourbon
  • Salt and ground white pepper

Directions

  1. For roast: Using the heel of a hand, gently press the cracked black pepper into the surface of the meat.
  2. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer. Roast in a 325 degree F oven until thermometer registers 140 degree F for medium-rare (1-12 to 1-3/4 hours). Cover the meat with foil and let stand 15 minutes before carving. (Meats temperature will rise 5 degree F during the standing time.)
  3. For sauce: If using dried mushrooms, in a small bowl, cover the dried mushrooms with some hot water; let mushrooms stand 20 minutes. Drain and rinse mushrooms under warm running water; squeeze out excess moisture. Slice the mushrooms. Set aside.
  4. In a medium saucepan, melt butter over medium heat. Add the shallots. Cook and stir for 3 to 5 minutes or until shallots are tender. Stir in the flour. Add broth and wine. Bring to boiling. Simmer, uncovered, over medium high heat for 6 to 8 minutes or until liquid has been reduced by half, stirring often.
  5. Stir in ginger, 1/4 teaspoon salt, and 1/4 teaspoon white pepper. Whisk in the whipping cream. Cook, whisking constantly, over medium heat for 5 minutes or until the mixture thickens.
  6. Stir in the reserved morels and the bourbon. Cook and stir until heated through. Season to taste with additional salt and ground white pepper.
  7. Thinly slice meat across the grain. Arrange slices on a serving platter. Pour some sauce atop meat. Pass the remaining sauce.

Nutrition Facts

(Beef with Morel-Bourbon Cream Sauce)

Servings Per Recipe 8, Fat, total (g) 20, chol. (mg) 111, fiber (g) 1, cal. (kcal) 360, pro. (g) 33, sodium (mg) 241, carb. (g) 6

Add Your Comment