Roasted Beef with Mushroom

Instructions

1. 1

   Remove beef from refrigerator 30 minutes before cooking. Preheat oven to 400°F. Pat beef dry with paper towels and season generously with salt and pepper on all sides.

   Tip: Bringing meat to room temperature ensures even cooking throughout.

2. 2

   Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, sear the beef for 2-3 minutes per side until golden brown all over. Transfer to a plate.

   Tip: A good sear creates a flavorful crust that locks in juices.

3. 3

   In the same skillet, add remaining 2 tablespoons olive oil. Add mushrooms and shallots, cooking for 4-5 minutes until they begin to soften and brown. Season with salt and pepper.

   Tip: Don't overcrowd the pan; let mushrooms caramelize for better flavor.

4. 4

   Add minced garlic, thyme sprigs, and rosemary to the mushroom mixture. Stir well and cook for 1 minute until fragrant.

5. 5

   Return beef to the skillet, nestling it among the mushrooms. Pour beef broth around (not over) the beef. Transfer entire skillet to preheated oven.

   Tip: Using a cast-iron skillet allows seamless transition from stovetop to oven.

6. 6

   Roast for 20-25 minutes for medium-rare (internal temperature of 130-135°F). Remove from oven and let beef rest for 5 minutes before slicing.

   Tip: Resting allows juices to redistribute throughout the meat.

7. 7

   While beef rests, place skillet on stovetop over medium heat. Stir in balsamic vinegar and butter, scraping up any browned bits. Cook until sauce thickens slightly, about 2 minutes.

   Tip: The pan drippings create a rich, flavorful sauce.

8. 8

   Slice beef into quarter-inch thick slices and arrange on a serving platter. Top with mushroom mixture and drizzle with pan sauce. Garnish with fresh thyme if desired.