Rostad oxbiff med svamp och vitvinsgräddsås.

👩‍🍳 Gör så här

1. 1
   Allow the beef to come to room temperature for at least 1 hour. Preheat the oven to 475 degrees F.
2. 2
   Rub the beef with mustard and season generously with peppercorns and salt.
3. 3
   In a large oven safe skillet, toss the mushrooms with olive oil, salt and pepper. Place the beef over the mushrooms and insert a meat thermometer. Add the butter to the top of the beef. Transfer to the oven and roast until the beef registers 120 to 125 degrees F for medium-rare/rare, about 25-40 minutes, dependent on the size of your roast.
4. 4
   Remove the beef and mushrooms from the skillet to a serving plate and cover will foil. Let rest 10 minutes before slicing.
5. 5
   Meanwhile, make the cream sauce. Place the same skillet used to roast the beef over high heat. Add the wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduce by about 1/3 to 1/2. Add the butter and thyme and continue cooking another 2 minutes until the butter has melted into the sauce. Slowly pour in the cream and bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper.
6. 6
   Slice the beef and serve with the warm cream sauce and roasted mushrooms.