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Lean Natural Beef Recipes  1.800.830.2354

Mushroom-Stuffed Roast Beef

2 lb Belle Brook Farms Rump Roast
1/4 cup dry white wine
8 oz fresh mushrooms finely chopped (about 3 cups whole)
1/4 cup water
1/4 teaspoon dried dillweed or fennel seed, crushed
1/8 teaspoon salt
1/3 cup thinly sliced green onion
1 tablespoon reduced calorie mayonnaise or salad dressing
1/2 cup plain low-fat yogurt
1 tablespoon all-purpose flour
1/8 teaspoon pepper
1/2 cup beef broth

1. Cut 8 evenly spaced crosswise slits or pockets in roast, making each 3 inches deep. Place roast in a plastic bag set in a deep bowl. Pour wine over roast. Seal bag. Marinate in the regrigerator 6-24 hours, turning bag occasionally.
2. For filling, in medium saucepan combine mushrooms, water, dillweed or fennel seed and salt. Cook uncovered, over medium heat for 15 minutes or until liquid is evaporated. Cool. Sitr in onion and mayonnaise or salad dressing.
3. Remove roast from bag, discarding marinade. Spoon filling into pockets in roast. Place roast in shallow roasting pan. Bake in a 325 degree oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 140 degrees. Remove from oven. Keep warm.
4. For sauce, in a small saucepan stir together yogurt, flour, and pepper. Stir in beef broth. Cook and stir over medium heat until thickened and bubbly. Then cook and stir for 1 more minute.

To serve, slice meat between filled pockets. Serve with sauce.

Serves 8.


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Cooking Tips

Since Belgian Blue Beef is so lean, you're not cooking fat. It cooks more quickly and you can use a lower temperature. We recommend cooking your desired cut to a doneness of rare to medium for optimum quality.

Set oven temperature to 250-275 degrees and use a meat thermometer to check for doneness at 120-140 degrees. At this point lower temperature, your roast should take the same amount of time as ordinary beef that is cooked at a higher temperature.

Pan Frying / Pan Broiling
High heat only for searing! Then turn the heat down. Remember Belgian Blue Beef cooks faster than ordinary beef; don't overcook. Watch your cooking time.

Move your rack farther away from the heat source. Broil as ordinary beef, but shorten the cooking time. Turn the steak a few minutes sooner and check for doneness.

Cook over medium coals at normal rack height, but shorten the cooking time. Turn the steaks a few minutes sooner ( 1/3 less time) and check for doneness.

Healthy eating,
The Jones Family

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