Chef Franklin Biggs
Roast Beef with Sherry Onions, Mushrooms and Blue Cheese
1 small beef roast
to taste salt, pepper, Mrs. Dash Seasoning
2 TB olive oil
1 cup crumbled bleu cheese
1 cup sauteed mushroom (wild porcini preferred)
¼ lb butter
1 recipe onion marmelade
1 large onion, sliced thin
1 cup sherry
1 cup sherry vinegar
½ cup honey
1 cup water
Combine ingredients for onion Marmelade and bring to a boil. Simmer until all liquid is consumed. The mixture should be golden, and have a lovely sweet and sour flavor. Keep chilled until ready to use.
Season the small beef roast with salt, pepper and Mrs. Dash.
Heat oil and brown on all sides.
GDA Cooking - October 8, 2013