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Roast Beef with a Sherry, Mushroom, Shallot Gravy

Roast Beef with a Sherry, Mushroom, Shallot Gravy

This easy recipe for Roast Beef with a sherry, mushroom, shallot gravy received an enthusiastic two thumbs up from my husband. Rump roast is rubbed with garlic and shallots and then cooked until it is perfectly medium rare. Then the beef gets paired with a gravy made with mushrooms and shallots sauteed with sherry, the drippings from the beef, and some beef broth. It’s a meal that is bursting with flavor, and it’s pretty easy on the active preparation time.

It’s the gravy that makes this meal special. Sherry and mushrooms are a wonderful flavor combination. The sherry lends the mushrooms a deeper richer taste, while the shallots taste like a cross between an onion and garlic and they give the gravy a fuller flavor. If you don’t have sherry, you could use red wine instead, but I recommend keeping a bottle of sherry on hand, it works magic on meals with mushrooms.

The roast is coated with a mixture of butter, garlic, chopped shallots that melts into the meat forming a delicious crust as the beef cooks. If you want to see some step by step images, they are included in the Pinterest image at the very bottom of this post.

Charles loved this meal because it reminded him of a traditional Sunday roast that he had in London when he was growing up. I do love the idea of cooking a big Roast Beef on Sunday because it is a lovely meal to mark the end of the weekend, and the leftovers can be used to make sandwiches throughout the week. It’s a win-win. If you need a roast beef sandwich recipe, this is my favorite.

I completed this meal by serving it with a side of mashed potatoes. I probably should have added another veggie, but it was really cold out and I wasn’t walking back to the store. (Sorry Mom, I know how you feel about your kids eating their veggies).

Roast Beef with a Sherry, Mushroom, Shallot Gravy

Yields 6-8 servings

30 minPrep Time

1 hr, 30 Cook Time

2 hrTotal Time

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Ingredients

  • 2-3 pounds of Boneless Rump Roast Beef
  • 3 tablespoons, plus 2 teaspoons Butter at room temperature
  • 1 Shallot
  • 1/2 teaspoon Salt, plus more to taste
  • 1/2 teaspoon Pepper, plus more to taste
  • 3 cloves of Garlic
  • 1 cup Sliced Mushrooms
  • 1/2 cup Dry Sherry
  • 1 tablespoon Flour
  • 1 cup Beef Broth

Instructions

  1. Let the beef come to closer to room temperature by letting it sit out for 30 minutes.
  2. Then heat your oven to 375 degrees.
  3. Very finely chop the shallot. Either finely chop the garlic or run it through a garlic press.
  4. In a small bowl combine 2 tablespoons of the butter, half of the chopped shallot, the garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  5. Remove the beef from the packaging and pat it dry with a paper towel. If there is butcher's twine wrapped around the beef, leave it. Use your hands to spread the butter mixture all over the beef.
  6. Place the beef on a pan and place it in the oven. After 20 minutes, increase the heat of the oven to broil for about 3-4 minutes, until a crust forms on the beef. Then reduce the temperature to 225 degrees.
  7. After an hour, check the temperature of the beef. For medium rare beef, you want to remove it from the oven at 130 degrees. Let the beef cook longer if necessary. I had a 2.2 pound roast and it cooked in just over 90 minutes total.
  8. While the beef is cooking, start to prepare the gravy. Melt 1 tablespoon of butter in a skillet over medium heat. Add the mushrooms and season with salt and pepper. Toss the mushrooms to evenly coat them in the butter. Be patient and let the mushrooms brown. Then add half of the sherry and the remaining chopped shallot. Stir frequently and let the sherry reduce by half, the reduce the heat to low.
  9. Once the beef has reached 130 degrees, remove it from the oven, place it on a cutting board, and top it with foil. Let it rest for 20 minutes. Take the pan you used to cook the beef, and pour the remaining sherry over the pan drippings. Use a rubber spatula to scrape up any drippings and brown bits, then pour this into a the skillet with the mushrooms.
  10. Melt 2 teaspoons of butter in a small bowl placed in the microwave. Stir in the flour to make a paste. Add this paste and the beef broth to the skillet with the mushrooms. Use the rubber spatula to stir all of the ingredients together. Bring to a slow simmer, and let the gravy thicken. Season it with salt and pepper to taste.
  11. After the beef has rested for 20 minutes, slice it into very thin slices. Serve it with the gravy.
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