We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
SHOP WITH POINTS. Every 1,000 points redeemed in-store and online gets you $10 towards your purchase. 
Recipe Detail Page
Beef Gravy with Shiitakes & Truffle Oil
Holiday 2021
You’ve pulled out all the stops with a beautiful roast of beef. While beef is delicious served simply with horseradish and hot mustard, a gravy amps up the wow factor. Truffle oil pairs beautifully with mushrooms and beef while adding its beguiling perfume. (After opening the oil, store in the refrigerator. Drizzle over scrambled eggs, mushroom risotto and even popcorn.)
Makes about 2 cups (500 mL)
5 oz (140 g) shiitake mushrooms, preferably small
1 tbsp (15 mL) olive oil or melted beef fat
1 tbsp (15 mL) butter
2 tbsp (30 mL) finely minced shallot
1/2 cup (125 mL) red wine, divided
1 tbsp (15 mL) fresh thyme leaves
Salt and pepper
2 cups (500 mL) homemade or store-bought beef stock (see TIP)
3 tbsp (45 mL) all-purpose flour
1/2 tsp (2 mL) Dijon mustard
1 1/2 to 2 tsp (7 to 10 mL) white truffle oil
1. While beef is roasting, wipe mushrooms clean and remove stems (stems can be frozen and used in a stock). Thinly slice mushrooms. In a large frying pan, heat oil and butter over high heat. When sizzling, add mushrooms. Sauté until mushrooms start to squeak, about 2 minutes. Add shallots; reduce heat slightly if needed and continue to sauté for 1 minute. Add 1/4 cup (60 mL) wine, stirring until absorbed, about 1 minute. Turn off heat. Stir in thyme, salt and pepper. Leave mushrooms in the pan while beef finishes roasting.
2. Once the beef has finished roasting and is resting, finish the gravy. Place beef stock in a 4-cup (1 L) measuring cup or bowl. Drain and discard fat from the roasting pan. Add remaining 1/4 cup (60 mL) red wine to the roasting pan, stirring to remove any browned bits from the bottom of the pan. Add to beef stock. Sprinkle mushrooms with flour and stir. Turn heat to medium. Stirring continuously, gradually add the stock mixture until completely added. Stir in Dijon; stirring frequently, bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes or longer, until you reach desired thickness. Season with salt and pepper. Stir in truffle oil to taste.
Makes about 2 cups (500 mL)
TIP Didn’t have time to make your own homemade stock, so you went and bought some at an expensive butcher? Don’t assume it will be super flavourful—taste and adjust seasonings before using.