Roast Beef Mushroom Melt Food

BEEF AND MUSHROOM MELTS

Steps:

• Heat oven to 450°F. Line 15x10x1-inch pan with foil. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in Worcestershire, mushrooms and 1 cup cheese.
• Spoon beef mixture evenly onto baguette halves, spreading mixture to edges. Cut each half into 3 sections. Place sandwiches in pan; cover with additional foil.
• Bake 15 minutes. Remove cover; top with 1/2 cup cheese. Bake 5 minutes longer or until cheese is melted.

ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
• Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare, about 25 minutes.
• Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook, if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
• Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some ground black pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
• When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil, and let rest for 10 to 15 minutes.
• Slice the beef across the grain crosswise, arrange on a platter and serve with the mushroom ragout.

CONTEST-WINNING GRILLED ROAST BEEF SANDWICHES

Steps:

• In a large skillet, saute the onion, green pepper, mushrooms and garlic in oil until tender; sprinkle with salt and pepper. On four slices of bread, layer two slices of cheese, two slices of beef and a fourth of the vegetable mixture. Top with the remaining cheese and bread. , Butter outside of bread; sprinkle with garlic salt if desired. On a hot griddle or large skillet, toast sandwiches for 3-4 minutes on each side or until golden brown.

ITALIAN ROAST BEEF

Steps:

• Poke holes all over the roast. Slice 4 large cloves of garlic. Stick the garlic into the holes. Liberally season the meat all over with salt and black pepper, to taste. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat in a large Dutch oven. When the oil smokes, add the meat and brown on all sides. Remove the meat to a plate. Crush the remaining garlic and add it to the pot along with the onions, bay leaves, carrots, celery and rosemary. Season with salt and pepper, to taste. Cover the pot with a lid and sweat the vegetables for 7 to 8 minutes, stirring occasionally. Stir in the tomato paste and wine, and let reduce for 1 to 2 minutes, scraping up the bits from the bottom of the pot. Stir in the stock-in-a-box. Return the meat to the pot and cover with a lid. Lower the heat to a simmer and cook for 2 1/2 hours.
• When meat is about done, bring a large pot of water to a boil over medium heat for the pasta.
• Remove the meat to a cutting board and cool 15 minutes. Slice the roast and arrange half of the meat on a platter.
• Cook the pasta to al dente while the meat is resting. Drain the pasta and add it to a serving bowl. Remove the vegetables with a slotted spoon and arrange them alongside the meat. Spoon a few juices over the top. Melt the butter in small pan over low heat and add the sage leaves. Add the sage butter to the bowl with the pasta and toss together. Season with salt. Ladle the remainder of the juices over the pasta. Serve the meat and veggies with pasta alongside. Cool and store the remainder of the meat in the refrigerator.

ROAST FILLET OF BEEF WITH MUSHROOM STUFFING

Steps:

• Tip the porcini into a bowl and pour over 250ml boiling water. Leave for 20 mins to soften and plump up, scoop out the mushrooms with a slotted spoon and finely chop, then strain the liquid (leaving behind the last drop as it might contain grit) and set aside.
• Set aside about half the wild mushrooms, choosing those with the best shape, then finely chop the remainder. Chop 1 shallot very finely. Heat a large frying pan, add the butter and 1 tbsp olive oil, then cook the chopped shallot and garlic over a medium heat for 3-5 mins until softened. Tip in the chopped porcini and stir around the pan for 2 mins. Add the chopped mushrooms to the frying pan along with the thyme sprigs. Cook for 10 mins until lightly browned and any liquid has evaporated. Leave to cool.
• Place the beef on a board. Take a sharp knife and make a slice lengthways along the fillet, about one-third of the way down, so it folds out like a book. One side of the beef should now be thicker than the other. Make another lengthways slice along the thick half of beef so the beef unfolds to a flat, evenly thick piece of meat, about the size of an A4 page. Spread the mushroom mixture all over the beef and season really well. Tightly roll up the beef to reform into a log and tie about 8 pieces of string around to secure well.
• Heat oven to 200C/180C fan/gas 6. Place a large heavy-based roasting tin over a high heat on the hob (ensure that it will fit in your oven beforehand). Heat some more butter and the other 1 tbsp oil in the tin, then fry the beef, turning every couple of mins, until well browned all over. This will take about 10 mins.
• Tip the whole shallots into the tin around the beef and toss them in the oil. Roast for 20-25 mins for rare, 35 mins for medium and 45 mins for well done. If you have a thick piece of meat, it may take a little longer. Ten mins before the end of cooking, stir the whole mushrooms around the pan, coating well in the oil and juices, then leave to roast alongside the meat and shallots. Leave the meat to rest on a board for 10-15 mins and keep the vegetables warm in a serving dish while you make the sauce.
• Place the tin back on the hob. Stir in the flour, mixing well into any oil in the pan, then very carefully pour over the brandy, making sure you don't pour straight from the bottle. Use a small whisk to stir in the brandy, scraping up all the lovely browned bits from the tin. When the brandy has nearly boiled away, pour over the strained mushroom liquid and beef stock. Cook for about 5 mins until the liquid just coats the back of a spoon, then stir in the mustard and crème fraîche. Season, sprinkle with parsley and pour into a gravy boat. Cut the beef into thick slices and serve with the vegetables, gravy and some Parmesan puffs, if you like.

ROAST FILLET OF BEEF WITH MUSHROOM-TARRAGON SAUCE

Steps:

• Position rack in center of oven and preheat to 400F degrees.
• Heat oil in large skillet over high heat.
• Pat beef dry.
• Add to skillet and brown on all sides, turning frequently, about 7 minutes.
• Place rack in roasting pan.
• Transfer beef to rack.
• Roast about 25 minutes for rare, or longer, if desired.
• Pour oil from skillet.
• Add butter and melt over medium-low heat.
• Add shallots and saute 1 minute.
• Add mushrooms, tarragon and salt.
• Increase heat to medium, cover and cook until mushrooms release their juices, stirring once or twice, about 6 minutes.
• Add wine and bring to boil.
• Boil uncovered until almost no liquid remains, about 2 minutes.
• Mix in 1 cup stock.
• Stir cornstarch and remaining ¼ cup stock in small bowl.
• Add cornstarch to mushroom sauce and bring to boil; stirring constantly.
• Boil until thickened, about 1 minute.
• Cut beef into ½ inch slices.
• Overlap slices on plates.
• Spoon sauce over and serve.
• This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).

ROAST BEEF SANDWICHES WITH MUSHROOM & ONION GRAVY

Steps:

• Slice English muffins and toast them until light brown.
• In a 10" nonstick skillet, melt butter over medium heat.
• Add onion and mushrooms; cook and stir 3-4 minutes or until onion is crisp-tender.
• Then add garlic and saute for 30 seconds to 1 minute longer.
• Reduce heat to medium-low; stir in gravy, white wine, Worcestershire sauce, thyme, and black pepper to taste.
• Add beef slices to gravy mixture.
• Cook over medium-low heat 2-3 minutes or until hot.

MUSHROOM SLOW COOKER ROAST BEEF

Steps:

• Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

ROAST BEEF WITH MUSHROOM SAUCE

Steps:

• In a skillet, melt butter over medium heat. Saute onion for 5 minutes. Add mushrooms and saute 2-3 minutes. Stir in the flour and seasonings. Add broth and ketchup. Bring to a boil, stirring constantly. Reduce heat to low; simmer 10 minutes. Add beef and heat through.

ROAST BEEF MELTS

Steps:

• Position a rack in the upper third of the oven and preheat to 400°.
• Line a baking sheet with foil.
• Place the bread on the baking sheet and lightly toast one side in the oven, about 3 minutes; set aside.
• In the microwave or a skillet, cook the bacon until crisp; drain on paper towels.
• In a medium bowl, stir together the mayonnaise and horseradish.
• Spread about a tablespoon of the mixture on each toast slice.
• Toss the coleslaw mix and vinegar with the remaining mayo mixture in the bowl.
• Season with salt and pepper.
• Arrange 2 slices bacon on each toast slice. Layer the roast beef over the bacon and top each with a mound of slaw.
• Cover each toast with Swiss cheese and bake until the cheese is bubbly, about 5 minutes.