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Recipe Summary

prep:
45 mins
roast:
1 hr 30 mins
stand:
20 mins
total:
2 hrs 35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

For roast:
  • Using the heel of a hand, gently press the cracked black pepper into the surface of the meat.

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  • 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.)

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.

  • 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.

  • 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.

  • Stir in the reserved morels and the bourbon. Cook and stir until heated through. Season to taste with additional salt and ground white pepper.

  • Thinly slice meat across the grain. Arrange slices on a serving platter. Pour some sauce atop meat. Pass the remaining sauce.

Nutrition Facts

360 calories; fat 20g; cholesterol 111mg; carbohydrates 6g; insoluble fiber 1g; protein 33g; sodium 241mg.
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Reviews

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