METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Beef Roast Dinner (with potatoes and yorkshire pudding)
2022-12-05
https://www.metro.ca/userfiles/image/recipes/diner-rosbif-yorkshire-pudding-12033.jpg
PT15M
PT50M
PT1H05M
Angus Striploin Roast :Take your striploin and pat dry with a paper towel.In a food processor blend together your garlic, herbs, oil, salt and black pepper until a paste forms.Rub your roast with the garlic paste, cover with plastic wrap and marinate in the fridge for at least 3 hours or up to 3 days.When ready to cook, remove meat from fridge 40 minutes before roasting.Place in the oven at 450 degrees for 15 minutes, fat cap up. Bke it on a baking sheet with a rack.Reduce the oven to 350 degrees and roast for 30 minutes or until the thickest part of the roast reads 125 degrees. (This will be about medium to medium rare). You want to remove the thermometer 10 degrees below desired doneness.Let rest for 20 minutes before carving.Gravy :In your pan of drippings, scrape the bottom using a bit of stock, about ¼ cup to help deglaze.Pour this into a small saucepan and add your flour and add broth a little at a time until all broth is added and it is smooth. Your gravy should be on medium to low heat and simmer. While stirring.Add your milk if using, simmer for an additional 3 minutes until smooth and thickened. Adjust seasoning with salt and pepper if needed and remove from heat.Potatoes :Preheat oven to 450 degrees.While the oven is preheating, in a large pot add water and heat until it boils. Once it is boiling, add your baking soda, salt and potatoes, bring to boil, reduce to simmer afterwards and after about 10 minutes potatoes should have little resistance but will not be fully cooked.Drain, remove potatoes from the water, place in a large bowl and let the water evaporate slightly.Pour over olive oil and salt and black pepper to taste.Place on a parchment lined baking sheet and bake for 20 minutes, flip and bake for an additional 30 minutes.You want your potatoes to be brown and crispy on the outside!I like leaving my potatoes simply seasoned with salt and pepper but of course, you can dress with herbs of your choice or perhaps crisped minced garlic.Set aside and serve with your roast beef and gravy, yorkshire pudding and vegetables of your choice.Yorkshire Pudding :In a mixing bowl, whisk your eggs, flour, salt until smooth and add your milk a little by little til it is fully incorporated and smooth.Cover with a plastic wrap and place in the fridge for at least 3 hours or overnight.When ready to bake, preheat the oven to 450 degrees.Place a teaspoon of tallow into each muffin tin and place these in the oven for 5-6 minutes until the muffin tin is hot and tallow has melted.Remove the tin from the oven and pour batter in each about 1/2 - 3/4 full.Bake for 11-13 minutes until puffed up, golden brown and risen.Remove from the oven and serve immediately with your roast dinner.To serve :Vegetables of choice like boiled peas, sauteed rapini, cooked carrots etc...Slice your roast and serve it with gravy, potatoes, yorkshire pudding and veggies of choice.
6-8
Metro
0
0
0
0
Angus Striploin Roast
1 4-5 pound Angus Striploin Roast 6-8 servings
4 garlic cloves
10 fresh sage leaves
4 sprigs, Fresh oregano leaves removed
5 sprigs, thyme leaves removed
2 tablespoons olive oil
4 teaspoons salt
2 teaspoons ground black pepper
Gravy:
1/4 cup of dripping
1/4 cup all purpose flour
3 cups of beef stock
1 cup of milk (or use more stock)
Potatoes :
4 pounds of potatoes, washed, peeled and quartered
1/2 teaspoon baking soda
5 tablespoons of extra virgin olive oil
kosher salt
Yorkshire Pudding:
2 tablespoons + 1 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup whole milk
4 large eggs, beaten
1/4 beef tallow
To serve :
Vegetables of choice like boiled peas sauteed rapini, cooked carrots etc
Beef Roast Dinner (with potatoes and yorkshire pudding)
6-8
Main course
0:15
Preparation
0:50
COOKING
1:05
TOTAL TIME
Ingredients
-
Angus Striploin Roast
-
1 4-5 pound Angus Striploin Roast 6-8 servings
-
4 garlic cloves
-
10 fresh sage leaves
-
4 sprigs, Fresh oregano leaves removed
-
5 sprigs, thyme leaves removed
-
2 tablespoons
olive oil
-
4 teaspoons
salt
-
2 teaspoons
ground black pepper
-
Gravy:
-
1/4 cup
of dripping
-
1/4 cup
all purpose flour
-
3 cups
of beef stock
-
1 cup
of milk (or use more stock)
-
Potatoes :
-
4 pounds of potatoes, washed, peeled and quartered
-
1/2 teaspoon
baking soda
-
5 tablespoons
of extra virgin olive oil
-
kosher salt
-
Yorkshire Pudding:
-
2 tablespoons
+ 1 cup all-purpose flour
-
1/2 teaspoon
kosher salt
-
1 cup
whole milk
-
4 large eggs, beaten
-
1/4 beef tallow
-
To serve :
-
Vegetables of choice like boiled peas sauteed rapini, cooked carrots etc
Preparation
Angus Striploin Roast :
Take your striploin and pat dry with a paper towel.
In a food processor blend together your garlic, herbs, oil, salt and black pepper until a paste forms.
Rub your roast with the garlic paste, cover with plastic wrap and marinate in the fridge for at least 3 hours or up to 3 days.
When ready to cook, remove meat from fridge 40 minutes before roasting.
Place in the oven at 450 degrees for 15 minutes, fat cap up. Bke it on a baking sheet with a rack.
Reduce the oven to 350 degrees and roast for 30 minutes or until the thickest part of the roast reads 125 degrees. (This will be about medium to medium rare). You want to remove the thermometer 10 degrees below desired doneness.
Let rest for 20 minutes before carving.
Gravy :
In your pan of drippings, scrape the bottom using a bit of stock, about ¼ cup to help deglaze.
Pour this into a small saucepan and add your flour and add broth a little at a time until all broth is added and it is smooth. Your gravy should be on medium to low heat and simmer. While stirring.
Add your milk if using, simmer for an additional 3 minutes until smooth and thickened. Adjust seasoning with salt and pepper if needed and remove from heat.
Potatoes :
Preheat oven to 450 degrees.
While the oven is preheating, in a large pot add water and heat until it boils. Once it is boiling, add your baking soda, salt and potatoes, bring to boil, reduce to simmer afterwards and after about 10 minutes potatoes should have little resistance but will not be fully cooked.
Drain, remove potatoes from the water, place in a large bowl and let the water evaporate slightly.
Pour over olive oil and salt and black pepper to taste.
Place on a parchment lined baking sheet and bake for 20 minutes, flip and bake for an additional 30 minutes.
You want your potatoes to be brown and crispy on the outside!
I like leaving my potatoes simply seasoned with salt and pepper but of course, you can dress with herbs of your choice or perhaps crisped minced garlic.
Set aside and serve with your roast beef and gravy, yorkshire pudding and vegetables of your choice.
Yorkshire Pudding :
In a mixing bowl, whisk your eggs, flour, salt until smooth and add your milk a little by little til it is fully incorporated and smooth.
Cover with a plastic wrap and place in the fridge for at least 3 hours or overnight.
When ready to bake, preheat the oven to 450 degrees.
Place a teaspoon of tallow into each muffin tin and place these in the oven for 5-6 minutes until the muffin tin is hot and tallow has melted.
Remove the tin from the oven and pour batter in each about 1/2 - 3/4 full.
Bake for 11-13 minutes until puffed up, golden brown and risen.
Remove from the oven and serve immediately with your roast dinner.
To serve :
Vegetables of choice like boiled peas, sauteed rapini, cooked carrots etc...
Slice your roast and serve it with gravy, potatoes, yorkshire pudding and veggies of choice.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
