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1
Preheat oven to 475 degrees.
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2
Combine salt, pepper and garlic and rub the mixture into the surface of the beef.
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3
Place the beef in a roasting pan, fat side up, and roast for 1 hour.
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4
Reduce the oven temperature to 400 degrees and continue roasting for about 1 1/2 hours, or until a meat thermometer inserted in the center of the meat registers 130 degrees for med-rare or 140 degree for medium.
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5
About 30 minutes before the roast will be done, begin preparing the mushrooms.
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6
Soak the dried mushrooms in the warm water until they are completely soft and completely rehydrated, about 15 minutes.
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7
Squeeze out the mushrooms, rinse well, and set aside.
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8
Strain he soaking liquid through a coffee filter.
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9
Combine the strained soaking liquid and the beef broth ion a saucepan, place over high heat and reduce to 1 cup; set aside.
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10
Saute the leeks in butter in a large deep skillet until softened.
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11
Add fresh wild mushrooms, white mushrooms, soaked wild mushrooms, rosemary and parsley.
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12
Cook until the mushrooms begin to release their moisture.
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13
Add the tomatoes and the reduced soaking liquid.
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14
Season with salt and pepper, and simmer for 5 minutes.
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15
Set aside.
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16
When the beef is done, remove it from the oven and allow it to rest 10 minutes before slicing.
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17
Cut the meat from the rack of bones and into 18 inch slices.
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18
Heat the mushroom sauce to a simmer and serve with the meat.
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19
Make 8 to 10 servings, plus enough to: Reserve 8 slices (about 1 pound) meat for Cold Roast Beef with Two Sauces, served on Wednesday and 2 to 1 1/2 cups mushrooms for Chicken and Mushroom Stew served on Thursday.
