Roast Beef with Mushroom Ragout

Tender, perfectly roasted beef paired with a luscious mushroom ragout makes this "Roast Beef with Mushroom Ragout" a show-stopping centerpiece for any special meal. With its juicy ribeye or sirloin roast seasoned with garlic, rosemary, and thyme, this recipe captures the essence of classic comfort food elevated with gourmet flair. The rich, savory mushroom ragout—simmered with cremini mushrooms, dry white wine, and a touch of cream—adds depth and luxurious flavor to every bite. Simple yet sophisticated, this dish is ideal for holidays, dinner parties, or an indulgent family gathering. Serve it sliced and generously topped with the ragout, and don’t forget to garnish with fresh parsley for a final pop of color and freshness. Perfect for those looking for an impressive yet approachable roast beef recipe!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 4 lbs beef roast (ribeye or sirloin)
• 3 tbsp olive oil
• 2 tsp kosher salt
• 2 tsp black pepper
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp butter
• 1 yellow onion, diced
• 16 oz cremini or baby bella mushrooms, sliced
• 1 cup dry white wine
• 1.5 cups beef broth
• 0.25 cup heavy cream
• 1 tbsp all-purpose flour
• 2 tbsp parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the beef roast dry with paper towels. Season it evenly all over with kosher salt and black pepper.

Step 3

Heat 2 tablespoons of olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the beef on all sides until golden brown, about 2-3 minutes per side.

Step 4

In a small bowl, combine minced garlic, rosemary, and thyme. Rub this mixture over the seared beef. Place the skillet with the beef into the preheated oven and roast for approximately 60-75 minutes, or until an internal thermometer reads 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

Step 5

While the beef roasts, prepare the mushroom ragout. Heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat.

Step 6

Add the diced onion and sauté until softened, about 4-5 minutes. Stir in the sliced mushrooms and cook until they release their liquid and become golden brown, about 8-10 minutes.

Step 7

Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to remove the raw flour taste.

Step 8

Deglaze the pan with the white wine, scraping up any brown bits from the bottom of the skillet. Simmer until the wine reduces by half, about 3-5 minutes.

Step 9

Stir in the beef broth and bring to a gentle simmer. Allow the sauce to thicken slightly, about 5 minutes.

Step 10

Reduce the heat to low and stir in the heavy cream. Season with additional salt and pepper to taste. Keep warm until ready to serve.

Step 11

Once the beef is cooked to your desired doneness, remove it from the oven and let it rest for 10-15 minutes before slicing.

Step 12

Slice the roast beef into thin pieces and serve it topped with the mushroom ragout. Garnish with chopped parsley for a fresh finish.

Nutrition Facts

Serving size	(3125.8g)

Amount per serving	% Daily Value*
Calories	5737.9

Total Fat 450.4g	0%
Saturated Fat 177.4g	0%
Polyunsaturated Fat 4.7g
Cholesterol 1486.6mg	0%
Sodium 3817.8mg	0%
Total Carbohydrate 43.8g	0%
Dietary Fiber 8.3g	0%
Total Sugars 15.7g
Protein 363.7g	0%

Vitamin D 36.2IU	0%
Calcium 308.8mg	0%
Iron 44.2mg	0%
Potassium 7568.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.3%

Protein: 25.6%

Carbs: 3.1%