Garlic-Spiked Roast Beef with Portabella Mushroom Sauce

Name: Garlic-Spiked Roast Beef with Portabella Mushroom Sauce
Yield: feed 6 to 8
Ingredients: 1 beef roast—sirloin, eye, round, or chuck (3 to 3 1/2 pounds); 5 cloves garlic, each cut lengthwise in 3 slices; 2 tablespoons olive oil; 1 tablespoon Creole Seasoning (page 167); 12 ounces portabella mushrooms; 1/4 cup olive oil; 1 cup chopped onion; 1/4 cup chopped red bell pepper; Kosher salt and black pepper; 3 bay leaves; 4 or 5 large cloves garlic, minced; 1/2 cup dry red wine; 1 1/2 cups beef broth or stock (to make your own, see page 169); 2 tablespoons chopped fresh Italian parsley; Pinch of dried oregano; 2 tablespoons heavy cream

January 24, 2012

Dino, our ever-vigilant head of security, is also a helluva good cook, though he hasn’t ingested a vegetable since the mid ‘60s. This is how he makes roast beef, and this is how I like to sauce it—sneaking in lots of luscious mushrooms. Try to get your hands on the baby bellas. They’re packed with flavor and slice up nicely into bite-size pieces.

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