4 -to 41/2 lb beef rib eye roast,
1 tsp. lemon-pepper seasoning.
Herb and mushroom sauce.
Moisten roast with water rub with lemon pepper seasoning. Place roast, fat side up on a rack in a shallow roasting pan. Insert a meat thermometer ointo the thickest portion of the meat. Roast in a 350 degree oven for 1 1/4 to 1 3....../4 hours for rare (140). 1 1/4 to 2 hours for medium (160), 1 1/2 to 2 hours for well done (170.)
Transfer roast to a warm serving platter. Let stand, covered with foil, for 15 minutes before carving. Serve with Herb and Mushroom sauce.
Herb and mushroom sauce. In a medium saucepan melt 2 tablespoons margarine or butter. Add 1 cup sliced fresh mushrooms, 1/4 cup finely chopped onion, 2 cloves garlic, minced and 1 tablespoon snipped fresh thyme or 1/4 tsp dried thyme, crushed. Cook for 4-5 minutes or till onion is tender, stirring frequently. Stir in 2 tbs all purpose flour. Add 1 cup 1/2 and 1/2 or light cream and 1 tsp instant beef bouillon granules all at once. Cook & stir over med. heat till thickened and bubbly. Add 2 tbs sniped parsley and if desired 1 tbs brandy. Cook and stir 1 minute more. Makes 1 1/3 cups.
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