Roast Beef with Mushroom-Fig Sauce

Roast Beef with Mushroom-Fig Sauce

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From: Diabetic Living Magazine

Earthy mushrooms, fruity figs and fresh rosemary are a lovely combination in the sauce on this class roast beef entrée. It pairs nicely with roasted vegetables and has under 250 calories per serving.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 2- to 2½-pound beef eye round roast
  • ½ teaspoon kosher salt or sea salt
  • ½ teaspoon cracked black pepper
  • 1 tablespoon olive oil
  • 8 ounces fresh cremini, stemmed shiitake or button mushrooms, sliced
  • 2 tablespoons finely chopped shallot or sweet onion
  • ½ cup dry red wine or lower-sodium beef broth
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon snipped fresh rosemary or ½ teaspoon dried rosemary, crushed
  • ¾ cup lower-sodium beef broth
  • ½ cup chopped, stemmed dried figs
  • Fresh rosemary sprigs


  • Prep

  • Ready In

  1. Preheat oven to 325°F. Trim fat from meat. Sprinkle meat with the salt and pepper, rubbing in with your fingers.
  2. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast, uncovered, for 1½ to 1¾ hours or until thermometer registers 135°F (it is not recommended to roast an eye round roast past medium-rare doneness). Cover meat with foil and let stand for 15 minutes before slicing. Temperature of the meat after standing should be 145°F.
  3. Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms and shallot to skillet. Cook over medium heat for 5 to 8 minutes or until mushrooms are just tender and lightly browned, stirring occasionally. Remove from heat and add wine to skillet. Return to the heat and bring to boiling; boil gently, uncovered, for 3 minutes or until wine is reduced by about half. Whisk in mustard and 1 teaspoon rosemary. Add broth and figs. Bring to boiling; boil gently, uncovered, about 10 minutes or until liquid is slightly thickened and reduced by about one-third.
  4. Thinly slice meat and serve with mushroom sauce. Garnish with rosemary sprigs.

Nutrition information

  • Serving size: 3 ounces beef and ¼ cup sauce
  • Per serving: 243 calories; 10 g fat(4 g sat); 1 g fiber; 8 g carbohydrates; 26 g protein; 20 mcg folate; 46 mg cholesterol; 5 g sugars; 42 IU vitamin A; 0 mg vitamin C; 47 mg calcium; 3 mg iron; 274 mg sodium; 607 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean protein, 1 fat, ½ fruit

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