IngredientsEdit

Beef:

• 1 cup of garlic
• 2 cups of mustard
• 3 tbs chopped rosemary
• 1 cup chopped thyme
• 2 tsp garlic
• 2 tsp vegtebale oil
• 4 tsp salt
• 1 tsp pepper
• 3 cups of water

Sauce:

• 4 tbs butter
• 2 cups of red wine
• 1 cup of garlic
• 2 1/2 cups of corn
• 4 cup of water
• 2 tomatoes
• 1 tsp chopped thyme
• 1/2 tsp each sea salt and pepper

Directions Edit

Beef:

1. Heat oven to 475 degrees and prepare a Large rimmed baking sheet coated with cooking spray.
2. Spread beef with mustard.
3. Mix herbs, garlic, oil, salt and pepper in a cup, press on mustard.
4. Place beef on baking sheet.
5. Roast 50 min.
6. Remove to cutting board, cover tight with foil and let rest 15 min.]
7. Slice beef and arrange on a serving platter, spoon on a little sauce. Serve with remaining sauce.

Sauce:

1. Put butter in skillet.
2. Add mushrooms, saute 2 min.
3. Stir in garlic, boil 5 min.
4. Stir corn into broth until blended. Add to skillet.
5. Bring to a boil, boil stirring 5 min.
6. Pour into gravy boat and serve with the beef.

Makes 15 servings

Contributed by  Edit

• Catsrecipes Y-Group