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Roast Beef & Fingerling Potatoes w/ Mushroom Gravy

roast beef

If you dream in shades of medium rare, then nothing speaks to you like a good roasted beef. It needs only basic seasonings, and deserves a round of applause when it comes out of the oven.

Behind the Counter The silver tip makes the best roast beef. It is lean, beefy and solid (good traits in a mate) and should be roasted to rare/ medium rare. Alternate cuts french or square roast (a little chewier) (=$), Club roast (+$), boneless rib eye roast (+$) both tender but pricey.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings


  • 1 silver tip roast (3-pound)
  • 2 cloves garlic, cut into medium slivers
  • 1 tablespoon Kosher salt
  • 1 teaspoon Freshly ground black pepper
  • 1 tablespoon Worcestershire sauce (fish free)
  • olive oil
  • 1 to 2 cup beef stock
  • 1 package dried porcini mushrooms, soaked in 1 cup of hot water (1-ounce)
  • 1 pound fingerling or small red potatoes, scrubbed clean
  • 2 bay leaves


With the tip of a very sharp knife, cut about 8 tiny slits into the beef, and insert the garlic slivers into the roast.  Place the meat on a sheet of aluminum foil, to catch the seasonings and to cover the meat while it sits in the fridge. Season with salt and pepper.  Drizzle the Worcestershire sauce on top and work all the seasonings into the meat. Wrap the beef up in the foil and refrigerate until ready to roast.

Preheat the oven to 425 degrees and remove the meat from the fridge. While the oven heats, get the mushrooms ready by soaking them in 1 cup of hot water for about 15 minutes.  Remove the mushrooms from the water, squeeze them to release all their liquid, rinse them under cold water, and chop into bite-size pieces.  Take the porcini water and strain it through a piece of cheesecloth, damp paper towel or coffee filter.   Reserve the mushrooms and its liquid.

When the oven is hot, put the potatoes and bay leaves in a roasting pan, then place the beef on a rack placed in the pan.  Drizzle olive oil over the meat and potatoes and roast at425 degrees for 15 minutes.  Pour 1 cup of beef stock into the bottom of the pan and reduce the temperature to 375 degrees. Baste the meat every 20 minutes, adding more stock or water if needed. Roast until a meat thermometer inserted into the center of the meat, registers about 125 to 130 degrees for medium rare, total cooking time is 15 to 20 minutes per pound. Remove the roast and potatoes from the oven place on a platter (to catch the juices) and cover loosely with foil.

While the roast rests, place the roasting pan on the stove, and heat with a low flame.  Add half a cup of the reserved porcini liquid, scraping up the bits from the pan.  Drop the mushrooms in to the pan, and quickly cook and stir them. Pour in any of the beef juices that collected while the meat rested. To serve, remove the bay leaves and spoon the gravy and mushrooms over the sliced beef and potatoes.


A robust meat calls for a full-bodied wine.  Aron suggests you try a Barbera, Cabernet Freanc, Merlot, Petite Syrah for beefy dishes.

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