British Christmas beef tradition started in 1660 when Yorkshire pudding was banned, forcing cooks to create mushroom gravies instead.
Christmas Roast Beef with Mushroom Sauce
Elevate your holiday feast with this mouthwatering Christmas Roast Beef, featuring a rich and savory mushroom sauce that will have everyone coming back for seconds. Topped with tangy pickled shallots for a delightful zing, this show-stopping centerpiece is sure to impress your guests and fill your home with the irresistible aroma of festive flavors!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 150g chestnut mushrooms (5.29 oz)
- 3 crushed garlic cloves
- 2 cloves of garlic
- 1/2 lemon
- 1 tsp pepper (5 ml)
- 1 shallot
- 150g white mushrooms (5.29 oz)
🥩Meat & Seafood(2)
- 1.2kg Aberdeen Angus Scotch beef joint (2.64 lbs)also known as topside/silverside cut
- 250ml beef stock (8.45 fl oz)
🥛Dairy & Eggs(3)
- 40g salted butter (2.8 tbsp)
- 2 knobs salted butter
- 250ml double cream (8.45 fl oz)
🧂Spices & Seasonings(2)
- 1 pinch cracked black pepper
- 1 tsp chopped rosemary (5 ml)
🍯Sauces & Condiments(1)
- 1 tsp Worcestershire (5 ml)
📦Other(1)
- 2 tsp horseradish (10 ml)
👨🍳 Instructions
- 1
Leave beef to come to room temperature and dry off with a paper towel.
- 2
Add a generous amount of oil into a pan and heat to medium/high.
- 3
Place the beef into the hot pan and sear on high heat until each side gets a brown crust.
- 4
Place onto a baking tray, sprinkle with salt and place into the oven.
- 5
Roast for around 20-30 minutes (depending on the size of the joint) at 110°C or until the beef reaches 45 degrees Celsius in the center.
- 6
Leave to rest for 30 minutes and carve.
- 7
Once carved, drizzle the rosemary butter evenly over the beef slices as well as some extra sea salt if desired.
- 8
In the same pan that you seared the beef in, add in the butter, garlic, and rosemary.
- 9
Let it cook on a low heat for a couple of minutes until the butter has browned and garlic is golden.
- 10
Strain and place into a ramekin for later.
- 11
Grate your garlic, finely dice the shallot, and finely chop the mushrooms or use a food processor to get a fine dice.
- 12
Add butter and oil into a pan and place the shallots into it with a pinch of salt.
- 13
Sauté until translucent and add garlic.
- 14
Next, add the mushrooms and cook until all juice has disappeared and mushrooms have browned.
- 15
Add in the cream, beef stock, and Worcestershire sauce and reduce until thickened to your liking.
- 16
Add the parsley, horseradish, and lemon to finish and taste for seasonings.
💡 Pro Tips
- ✓Sear your roast beef at 450°F+ to create the Maillard reaction, which forms flavor compounds at temperatures above 280°F - this high-heat browning is impossible to achieve during the low-temperature roasting phase.technique450°F+ searing temp
- ✓Use a probe thermometer and pull the roast at 43°C (109°F) for medium-rare, as carryover cooking will raise the internal temperature 2-3°C during the 30-minute rest period.timing43°C target temp
- ✓Rest the carved beef uncovered for exactly 30 minutes to allow muscle fibers to relax and reabsorb juices - covering traps steam and softens the hard-earned crust from searing.technique30 minutes uncovered
- ✓Deglaze the searing pan with wine or stock at a 3:1 liquid-to-fond ratio to dissolve the caramelized proteins stuck to the bottom, which contain concentrated umami flavors for your mushroom sauce base.technique3:1 liquid-to-fond ratio
- ✓Bring your beef to room temperature for 60-90 minutes before cooking (depending on size) because cold meat creates uneven cooking with a 15-20°C temperature gradient from exterior to center.timing60-90 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
British Christmas beef tradition started in 1660 when Yorkshire pudding was banned, forcing cooks to create mushroom gravies instead.
Christmas Roast Beef with Mushroom Sauce
Elevate your holiday feast with this mouthwatering Christmas Roast Beef, featuring a rich and savory mushroom sauce that will have everyone coming back for seconds. Topped with tangy pickled shallots for a delightful zing, this show-stopping centerpiece is sure to impress your guests and fill your home with the irresistible aroma of festive flavors!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 150g chestnut mushrooms (5.29 oz)
- 3 crushed garlic cloves
- 2 cloves of garlic
- 1/2 lemon
- 1 tsp pepper (5 ml)
- 1 shallot
- 150g white mushrooms (5.29 oz)
🥩Meat & Seafood(2)
- 1.2kg Aberdeen Angus Scotch beef joint (2.64 lbs)also known as topside/silverside cut
- 250ml beef stock (8.45 fl oz)
🥛Dairy & Eggs(3)
- 40g salted butter (2.8 tbsp)
- 2 knobs salted butter
- 250ml double cream (8.45 fl oz)
🧂Spices & Seasonings(2)
- 1 pinch cracked black pepper
- 1 tsp chopped rosemary (5 ml)
🍯Sauces & Condiments(1)
- 1 tsp Worcestershire (5 ml)
📦Other(1)
- 2 tsp horseradish (10 ml)
👨🍳 Instructions
- 1
Leave beef to come to room temperature and dry off with a paper towel.
- 2
Add a generous amount of oil into a pan and heat to medium/high.
- 3
Place the beef into the hot pan and sear on high heat until each side gets a brown crust.
- 4
Place onto a baking tray, sprinkle with salt and place into the oven.
- 5
Roast for around 20-30 minutes (depending on the size of the joint) at 110°C or until the beef reaches 45 degrees Celsius in the center.
- 6
Leave to rest for 30 minutes and carve.
- 7
Once carved, drizzle the rosemary butter evenly over the beef slices as well as some extra sea salt if desired.
- 8
In the same pan that you seared the beef in, add in the butter, garlic, and rosemary.
- 9
Let it cook on a low heat for a couple of minutes until the butter has browned and garlic is golden.
- 10
Strain and place into a ramekin for later.
- 11
Grate your garlic, finely dice the shallot, and finely chop the mushrooms or use a food processor to get a fine dice.
- 12
Add butter and oil into a pan and place the shallots into it with a pinch of salt.
- 13
Sauté until translucent and add garlic.
- 14
Next, add the mushrooms and cook until all juice has disappeared and mushrooms have browned.
- 15
Add in the cream, beef stock, and Worcestershire sauce and reduce until thickened to your liking.
- 16
Add the parsley, horseradish, and lemon to finish and taste for seasonings.
💡 Pro Tips
- ✓Sear your roast beef at 450°F+ to create the Maillard reaction, which forms flavor compounds at temperatures above 280°F - this high-heat browning is impossible to achieve during the low-temperature roasting phase.technique450°F+ searing temp
- ✓Use a probe thermometer and pull the roast at 43°C (109°F) for medium-rare, as carryover cooking will raise the internal temperature 2-3°C during the 30-minute rest period.timing43°C target temp
- ✓Rest the carved beef uncovered for exactly 30 minutes to allow muscle fibers to relax and reabsorb juices - covering traps steam and softens the hard-earned crust from searing.technique30 minutes uncovered
- ✓Deglaze the searing pan with wine or stock at a 3:1 liquid-to-fond ratio to dissolve the caramelized proteins stuck to the bottom, which contain concentrated umami flavors for your mushroom sauce base.technique3:1 liquid-to-fond ratio
- ✓Bring your beef to room temperature for 60-90 minutes before cooking (depending on size) because cold meat creates uneven cooking with a 15-20°C temperature gradient from exterior to center.timing60-90 minutes