Lost recipe!
  Re: (...)
It may have been in the last issue of the magazine, a beef dish with a mushroom wine sauce. I left the magazine somewhere while on vacation and have not been able to locate another copy. Can someone give me the recipe?
  Re: Lost recipe! by Deanna (It may have been in ...)
Welcome to the forum! I hope this is the one you are looking for.

Slow-Roasted Top Loin
(Cuisine at home, December 2006, Issue 60, p. 19)

Makes: One 6-lb. Roast Total Time: About 4 Hours Rating: Intermediate

3 T. ground dried rosemary
3 T. soy sauce
2 T. freshly ground black pepper
1 T. granulated garlic
1 t. red pepper flakes
1/2 t. kosher salt
1 egg white

Trim and Rub with:
1 boneless beef top loin roast, from the rib end (7 lb.)
3 T. olive oil
Prepared rosemary paste

Preheat oven to 450° with the rack on the bottom. Line a baking sheet with foil; place a cooling rack on the baking sheet and coat with nonstick spray.

Combine the first 7 ingredients in a bowl, mixing to form a paste.

Trim the meat, then pat dry with paper towels. Transfer roast to the rack on the baking sheet; coat beef with oil. Rub the paste onto the top and sides, then roast 15 minutes. Decrease oven temperature to 250° and slow-roast the beef until a thermometer reads 135° (medium-rare) when inserted into the center, 2–21/2 hours. Remove roast from oven and let rest for 30 minutes before carving into thin slices.

Nutrition Information (Per 6 oz. serving):
252 calories 36% calories from fat 10g total fat 1g carb. 236mg sodium 0g fiber 37g protein
  Re: Re: Lost recipe! by TwilightKitten (Welcome to the forum...)
Mushroom Gravy
(Cuisine at home, December 2006, Issue 60, p. 22)

Makes: 3 Cups Total Time: 25 Mnutes Rating: Easy

Saute and Remove; Add:
1/4 cup olive oil, divided
1 lb. trumpet royale mushrooms, halved lengthwise
1 lb. button mushrooms
1/2 cup onion, diced
2 T. garlic, thinly sliced
1 T. tomato paste
1 T. unsalted butter

Stir in; Deglaze with:
2 T. all-purpose flour
1/3 cup dry red wine
1 1/2 cups beef broth
2 t. soy sauce
1 t. Worcestershire sauce
Salt and pepper to taste

Saute trumpet mushrooms in 2 T. oil in a large saute pan over medium-high heat until golden. Remove from pan, add another 2 T. oil, and saute button mushrooms. Add onion, next 3 ingredients, and sauteed trumpets; cook 3 minutes.

Stir in flour until mushrooms are coated. Deglaze with wine and cook until evaporated. Add broth, soy sauce, and Worcestershire; simmer until thickened, 3–4 minutes. Season with salt and pepper.

Nutrition Information (Per 1/4 cup):
88 calories 61% calories from fat 6g total fat 6g carb. 41mg sodium 1g fiber 3g protein

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