Dry-Brined Roast Beef with Mushroom Pan Gravy

Method

1. 01

   Mix the kosher salt, pepper, and granulated garlic. Generously season all sides of the beef with the mixture, pressing the edges onto the paper to catch any excess. Place the meat on a wire rack (or twisted aluminum foil) and refrigerate uncovered for 24 hours to dry brine.

   

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2. 02

   Heat a small amount of oil in an oven-safe skillet over high heat. Sear the beef thoroughly on both sides, and optionally the edges, until well-browned. Turn off the heat.

   

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3. 03

   Scatter diced onions and mushrooms into the pan around the meat. Season the vegetables with a pinch of salt and brush the meat and mushrooms with melted butter.

   

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4. 04

   Place the pan in a 475°F (245°C) oven for exactly 15 minutes. Reduce the heat to 325°F (165°C) and continue roasting until the internal temperature reaches 125°F for medium-rare or 130-135°F for medium. Transfer meat to a plate and cover loosely with foil; let rest for 20 minutes.

   

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5. 05

   Remove the roasted mushrooms from the pan and set aside. Place the pan over medium-high heat, add 1 tablespoon of butter and the flour. Whisk and cook for about 2 minutes to form a roux and remove the raw flour taste.

   

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6. 06

   Deglaze the pan with sherry vinegar, then whisk in the beef broth and any accumulated juices from the resting meat. Bring to a boil, then reduce heat and simmer until thickened to your desired consistency. Season with black pepper, thyme leaves, and optional cayenne.

   

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7. 07

   Slice the rested beef against the grain. Serve the slices alongside the roasted mushrooms and generously top with the pan gravy. Garnish with additional fresh thyme.

   

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