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                               Roast With Mushroom Sauce

• 5-8 lb rib eye roast or rib roast (cut from the small end)
  3 Tbs minced fresh parsley
  4 tsp minced fresh garlic
  2 tsp Kosher salt
  1 tsp crushed peppercorn
  1 tsp dried rosemary
  1 tsp basil
  1 tsp thyme

Marinade and/or Sauce:

• MAKE AHEAD MUSHROOM SAUCE:

• 2 Tbs butter
  2 (1oz) pkgs Knorr Peppercorn Sauce Mix
  1/3 cup Merlot wine
  2 cups sliced, fresh mushrooms (shiitake or portobello)

1. Preheat oven to 350 degrees.

2. Mix seasoning together, sprinkle them on a sheet of waxed paper. Roll roast in seasoning mixture, pressing rub on all meat surfaces.

3. Place roast, fat side up on a rack in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone.

4. Do not add water. Do not cover. Do not baste while cooking. Cook roast according to chart, using thermometer as guide.

5. Remove to carving board; tent loosely with foil. Let roast stand 10-15 minutes, temperature will continue to rise 5-10 degrees to reach desired doneness and will be easier to carve. Medium rare - final temperature will be 145 degrees; medium doneness final temperature will be 160 degrees. Makes 8-14 servings.

6. To make mushroom sauce: In a small skillet, melt butter; sauté mushrooms until tender, about 3-5 minutes. Prepare sauce mix according to package directions. Stir in mushrooms and wine. Continue heating for an additional 3-5 minutes. Pass sauce or drizzle over beef roast slices before serving. Recipe makes 3 cups. Sauce can be made ahead, refrigerated and reheated before serving.

Adventure is worthwhile in itself.

- Amelia Earhart