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For marinade, in a small saucepan bring mushroom broth to boiling; remove from heat. Stir in dried mushrooms. Cover and let stand 20 minutes. Stir in wine, 1 tablespoon of the thyme, 1/2 teaspoon of the salt, the mustard, and 1/4 teaspoon of the pepper; cool.
Place meat in a resealable plastic bag set in a shallow dish. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator 8 to 24 hours, turning bag occasionally.
In a very large bowl combine carrots, onions, button mushrooms, oil, and the remaining 1 tablespoon thyme. Cover and chill up to 24 hours.
To serve, preheat oven to 425°F. Line a very large shallow roasting pan with foil; place a rack on top of foil. Drain meat, discarding marinade. Place meat on rack in pan. Arrange vegetables around meat. Sprinkle meat and vegetables with the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Insert an oven-going meat thermometer into center of meat. Roast 1 1/4 hours or until thermometer registers 135°F for medium rare.
Transfer meat to a cutting board, reserving pan juices. Cover meat with foil; let stand 15 minutes before slicing (temperature of the meat will rise during standing). Serve with roasted vegetables and the reserved juices.