- Level: Intermediate
- Yield: 6 to 8 servings
- Nutritional Analysis Per Serving (1 of 6 servings): Calories 257, Total Fat 13 g, Saturated Fat 3 g, Carbohydrates 6 g, Dietary Fiber 2 g, Sugar 2 g, Protein 29 g, Cholesterol 75 mg, Sodium 452 mg
- Total: 1 hr 45 min
- Prep: 15 min
- Inactive: 45 min
- Cook: 45 min
Ingredients
- 2 tablespoons Irvine Spices Smokey Rotisserie Seasoning
- 2 tablespoons Irvine Spices Garlic Pepper
- 1 1/2 to 2 pound beef shoulder
- 2 tablespoons grapeseed oil, divided
- 1 large red onion, sliced
- 2 cups white mushrooms (about 6 ounces), cleaned, trimmed and sliced
- Salt and freshly ground black pepper
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Instructions
- Wash the beef shoulder under water to remove impurities, pat dry with paper towels, and place on a serving tray. Mix Smokey Rotisserie Seasoning and Garlic Pepper in a small bowl. Rub evenly over the beef, cover with plastic wrap, and let sit at room temperature for 30 minutes to 2 hours for the spices to infuse.
- Preheat oven to 425F.
- In an oven-safe skillet, heat 1 tablespoon grapeseed oil over high heat. Sear beef on all sides. Cover with lid or foil, transfer to oven, and cook until internal temperature reaches 115F (about 30 minutes).
- Meanwhile, heat remaining oil in another pan over medium-high. Saut onions until soft and translucent, add mushrooms, and cook until tender and moisture releases. Season with salt and pepper.
- Remove beef from oven; rest 10-15 minutes for carryover cooking to 132F (medium-rare).
- Slice into steaks, plate, and top with onions and mushrooms.
Why You'll Love This Recipe
Transform affordable beef shoulderaka mock tenderloin from the chuckinto a tender, flavorful rival to pricey filet mignon. Chef Robert Irvine's method delivers restaurant-quality results at a fraction of the cost, packed with 29g protein per serving and balanced macros for guilt-free indulgence.
Pro Tips for Success
- Seasoning tenderizes via curing; searing builds crust through Maillard reaction; resting locks in juices.
- Onion-mushroom topping adds sweet umamigrapeseed oil's high smoke point is perfect for searing.
- Variations: Add thyme/rosemary to rub or deglaze for pan sauce. Ideal for 6-8; minimal hands-on time.
- Safety: Use thermometer for 132F medium-rare. Refrigerate leftovers up to 3 days; reheat gently.
Categories: Beef Recipes
