Roast Beef, Creamed Watercress And Wild Mushrooms - cooking recipe

Ingredients

1 (12.5 oz) beef eye round roast
1/2 tbsp canola oil
-1 None Wild Mushrooms
4 tbsp butter, diced
1 clove garlic, minced
1 None large shallot, halved, thinly sliced
10.5 oz mixed wild mushrooms, sliced
1/2 cup red wine
3/4 cup beef stock
1 tbsp chopped fresh chives
-1 None Creamed Watercress
7 oz watercress, trimmed, picked
1/3 cup heavy cream, warmed
1 tsp Dijon mustard

Preparation

Preheat oven to 350\u00b0F.
Heat a heavy-bottomed frying pan over medium heat. Drizzle beef with oil and season. Sear meat for 1-2 mins, or until nicely browned. Transfer beef to a baking tray and roast in oven for 18-20 mins for medium rare, or until cooked to your liking. Let rest for 6-8 mins before slicing.
While beef is roasting, return frying pan to medium heat and melt 3 tbsp butter. Cook garlic for 30 seconds then add shallots and sweat for 1 min. Add mushrooms and cook for 3 mins, or until mushrooms are browned. Deglaze pan with red wine and cook until liquid has reduced by 1/2. Add stock and cook until sauce is thick. Remove from heat and mix in remaining butter and chives. Season to taste.
Blanch watercress in boiling salted water for 20 seconds. Drain then squeeze out excess water. Transfer to a blender along with warmed cream, garlic and mustard. Blend until smooth and season to taste.
To serve, arrange sliced beef on serving plates or a serving platter along with mushroom sauce and creamed watercress.