Ingredients

Directions

1. Marinade and Beef: Combine oyster sauce, vinegar, sugar, fish sauce, miso paste and garlic in a sealable freezer bag. Add beef, massaging with marinade; seal and refrigerate for 2 hours. 2. Mushroom Barley: Meanwhile, combine barley and beef broth in a medium saucepan. Bring to boil over medium-high heat; reduce heat to low and simmer, uncovered, for about 30 minutes or until barley is tender. 3. Combine dried mushrooms with boiling water in a heatproof bowl; let stand for 10 minutes. Drain, reserving liquid for Finishing Sauce; coarsely chop soaked mushrooms. Stir chopped soaked mushrooms and parsley into barley in saucepan; keep warm. (Make-ahead: Transfer to airtight container and refrigerate for up to 3 days. Reheat in saucepan over medium-low heat or microwave before serving.) 4. Beef: Remove beef from marinade; pour marinade into a bowl, cover and refrigerate. Pat beef dry and season all over with salt and pepper. Heat oil over medium-high heat in heavy oven-proof skillet; add beef and cook, turning, for about 8 minutes until brown all over. 5. Insert oven-safe meat thermometer lengthwise into centre of roast and place a small rack in the pan. Roast on rack, uncovered, in preheated 350°F oven for about 25 to 30 minutes for medium-rare or until thermometer reads 145°F (63°C) at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). 6. Sautéed Mushrooms: Meanwhile, cooking in two equal batches, heat 1 tbsp (15 mL) each butter and olive oil in large skillet over medium-high heat; add half each of the garlic, mushrooms, salt and pepper. Cook, stirring, for about 12 minutes or until liquid is evaporated and mushrooms are golden brown; transfer to a bowl and set aside. Repeat with second batch. Add reserved mushrooms back to pan; stir in parsley. (Make-ahead: Transfer to airtight container and refrigerate for up to 3 days. Reheat in skillet over medium heat before serving.) 7. Transfer roast to cutting board, cover loosely with foil and let rest for at least 5 minutes 8. Finishing Sauce: Heat pan drippings in roasting pan over medium-high heat. Add reserved marinade, reserved mushroom soaking liquid and beef stock; bring to a boil, scraping up brown bits from pan. Increase heat to high heat and boil for about 5 minutes or until reduced by half. Stir in remaining 2 tbsp (30 mL) butter until melted. 9. To serve, carve beef across the grain into thin slices and serve with Mushroom Barley and Sautéed Mushrooms; top with Finishing Sauce.

How to Cook

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Ingredients

Directions

How to Cook

Pan-Frying

Pan Searing

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