• 2 cups (500 mL) whole white mushrooms
• ¼ cup (60 mL) thinly sliced onions
• ¼ cup (60 mL) butter*
• 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil*
• 1 lb. 8 oz. (675 g) Red Grill Angus French roast
• Irresistibles sea salt* to taste
• Freshly ground black pepper to taste
• ¼ cup (60 mL) red wine
• ½ cup (125 mL) reconstituted beef broth*
• 1 sprig of fresh thyme
• 1 Irresistibles bay leaf*

1. Preheat the oven to 350°F (180°C). In a frying pan, sauté the mushrooms and onions till golden, medium-high. Transfer to a roasting pan.
2. In the frying pan, heat the oil and sear the roast 1 minute per side. Season. Transfer the roast to the roasting pan.
3. Deglaze the frying pan with the wine and broth. Pour the liquid into the roasting pan. Add the thyme and bay leaf. Roast uncovered in the oven for 20 to 30 minutes or until no longer pink. Baste the roast with the pan drippings while it cooks.

Serves: 4
You can make this recipe in a pressure cooker in only 4 to 8 minutes' cooking time.
For best results when cooking a mechanically tenderized cut of meat, use a meat thermometer.
The internal temperature must register 170°F (77°C).
When the roast is half-cooked, insert the thermometer in the centre of the roast, away from bone or fat.
Accompaniments: small new potatoes and boiled wax beans.Medium or full-bodied red wine.