Ingredients
3lbs boneless Rib Eye roast
¼ cup chopped Fresh rosemary, or other favorite herbs
¼ cup chopped garlic (about 20 cloves)
Salt and freshly ground pepper to taste
4 tablespoons olive oil, divided
4 tablespoons butter, divided
4 cups of a variety of Mushrooms, sliced to about the same size
1 cup of stock
Instructions
1. Preheat oven to 350F.
2. Tie the roast and season generously with salt and pepper.
3. Mix together rosemary and garlic. Add 2 tablespoons of olive oil and stir to combine. Reserve.
4. In a cast iron skillet, over medium heat, heat 2 tablespoons of olive oil and, once smoking hot, sear all
sides of the meat.
5. Remove skillet from heat. Brush the herb-garlic mixture all over the roast.
6. Bring the roast, in the cast iron skillet, to the preheated oven and cook for about 1 to 1.5 hours or
until a meat thermometer reads 135F degrees (medium-rare). Let it rest for at least 10 minutes before
serving (final temperature should be 145F for medium rare.)
7. While the roast is resting, sauté the mushrooms over medium heat with 2 tablespoons butter until
cooked through and no liquid is left in the pan, about 5 minutes. Season with salt and pepper.
8. Remove roast from the cast iron skillet and bring the skillet to the stovetop. Add stock to the pan and
deglaze the pan, scraping all the bits from the bottom. Allow to simmer until thick.
9. Add the mushrooms to the sauce, stir in the remaining 2 tablespoons of butter and stir until the sauce
is silky. Then, place the roast back in the cast iron with the sauce and spoon some of the sauce over
the roast.
10. Garnish serving platter with fresh rosemary if desired.
