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white flakes falling fast
icy nights blackened silence
clinging leaf hanging

7 days ago staring into the falling snow.
7 days ago cursing the cold.

Summer snuck in late here, and fall was short and intense and gone too quickly. As the days shorten and the nights stretch farther and further into the days it doesn’t leave time to contemplate much.

The solution?

Beef of course!

Roast Beef with mushroom gravy and Yukon Gold Mashed Potatoes


(inspired by a recipe from Cook’s Country)
Serves 6-8


Roast Beef

1 4-pound (1.8kg) top sirloin roast, fat trimmed to 1/4 inch thick
Salt and pepper
1 tablespoon(15mL) vegetable oil
8 ounces (225g) white mushrooms, sliced
8 ounces (225g) white mushrooms, sliced (optional)
2 onions , chopped fine
1 carrot , peeled and chopped
1 celery rib , chopped
1 tablespoon (15mL) tomato paste
4 garlic cloves , minced
1/4 cup (250mL) all-purpose flour
1 cup (250mL) red wine
4 cups (1L) low-sodium beef broth
1 teaspoon (5mL) Worcestershire sauce

Mashed Potatoes

4 Yukon Gold potatoes, peeled and chopped roughly
6 tablespoons (90mL) apx. Unsalted butter, softened
1/2 cup (125mL) apx. heavy cream, warmed
salt and pepper
1 stalk green onion, sliced thinly


1. Pat roast dry with paper towels. Rub 2 teaspoons salt evenly over surface of meat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

2. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Pat roast dry with paper towels and rub with 1 teaspoon pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes, then transfer to V-rack set inside roasting pan (do not wipe out Dutch oven). Transfer to oven and cook until meat registers 125 degrees (for medium-rare), 1½ to 2 hours.

If you don’t have a v-rack, twist 2 large pieces of foil into a “snake” to keep the roast from touching the bottom of the pan.

3. Meanwhile, there should be a tablespoon of fat or so left in the pan. If not, add enough oil to make up the difference. Add mushrooms to Dutch oven and sauté until golden, about 5 minutes. Stir in onions, carrot, and celery and cook until browned, 5 to 7 minutes. Stir in tomato paste, garlic, and flour and cook until fragrant, about 2 minutes. Stir in wine and broth, scraping up any browned bits with wooden spoon. Bring to boil, then reduce heat to medium and simmer until thickened, about 10 minutes. Strain gravy, then stir in Worcestershire and season with salt and pepper to taste; cover and keep warm.

4. (Optional) Give the Dutch oven a wipe to free any chunks, add 2 tablespoons of butter or oil and re-heat over medium-high. Add additional 8oz of sliced mushrooms, season with salt and pepper. Sauté until golden, add to gravy.

5. Bring 3L of water to a roiling boil, carefully season water with a tablespoon of salt.

6. Transfer roast to cutting board, tent with foil, and let rest 20 minutes. Slice roast crosswise against grain into 1/2-inch-thick slices. Serve with gravy.

7. Add potatoes to boiling water, and cook until a knife easily goes through a chunk of potato and drain. Mash with butter and some of the cream. Add and season with salt and pepper until desired richness reached. Keep warm.


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