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Châteaubriand Eye-of-Round Roast with Wellington Sauce
2015-11-19
https://www.metro.ca/userfiles/image/recipes/null
PT40M
PT2H00M
PT3H55M
Preheat oven to 275°F (140°C).Remove string from roast and let roast rest at room temperature for an hour.Heat butter in pan and brown the cooled roast on all sides, then let cool.Boil water in a pot and add pearl onions for one minute.Rinse onions with cold water, remove peel and place at bottom of a roasting pan.In a bowl, cover dried mushrooms with ½ cup (125 mL) hot water.Water must cover mushrooms by 1/3’’ (1 cm). Set aside.Mix half-salted butter, breadcrumbs and fresh herbs and spread over roast.Place roast on top of pearl onions.Cook in the oven for 90 minutes so the center stays pink after resting.In the meantime, cook fresh mushrooms in the same pan over medium heat.Add a little cooking butter if pan is too dry. Season with salt and pepper.Remove dried mushrooms from water and keep them and the water aside separately.When fresh mushrooms no longer sweat, add cooking water to pan.Continue to cook over medium-high heat, stirring from time to time until no water is left and mushrooms are beginning to brown, about 20 minutes.Chop reconstituted dried mushrooms and add to pan with fresh mushrooms.Add veal stock and demi-glace.Bring to a boil and simmer 10 minutes.Remove roast from oven, place on a rack over a cookie sheet and cover with aluminum foil. Let rest 15 minutes.Add country pâté to mushroom sauce, remove from heat and mix.Serve roast with sauce and pearl onions.Serve with mashed potatoes and green vegetables.
6-8
Metro
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2 1/2 - 2 4/5 lb (1 -1 3/10 kg) châteaubriand roast (eye-of-round)
2 Tbsp. (30 mL) cooking butter
10 oz (284 g) multi-coloured pearl onions
1/4 cup (60 mL) half-salted butter, at room temperature
1/2 cup (125 mL) Panko bread crumbs
2 Tbsp. (30 mL) fresh thyme, chopped
2 Tbsp. (30 mL) fresh rosemary, chopped
1/2 oz (14 g) dried mushroom, chopped
1/2 cup (125 mL) hot water
3 oz (85 g) oyster mushrooms, chopped
6 oz (170 g) portobellini mushrooms, portobello or coffee mushrooms, cut into ½” (1.5 cm) pieces
1 1/4 cup (300 mL) veal stock
1/2 cup (125 mL) demi-glace
1/4 cup (60 mL) wild game country pâté, cut into small pieces
Châteaubriand Eye-of-Round Roast with Wellington Sauce
6-8
servings
0:40
Preparation
2:00
COOKING
3:55
TOTAL TIME
Ingredients
-
2 1/2 - 2 4/5 lb
(1 -1 3/10 kg)châteaubriand roast (eye-of-round)
-
2 Tbsp.
(30 mL)cooking butter
-
10 oz
(284 g)multi-coloured pearl onions
-
1/4 cup
(60 mL)half-salted butter, at room temperature
-
1/2 cup
(125 mL)Panko bread crumbs
-
2 Tbsp.
(30 mL)fresh thyme, chopped
-
2 Tbsp.
(30 mL)fresh rosemary, chopped
-
1/2 oz
(14 g)dried mushroom, chopped
-
1/2 cup
(125 mL)hot water
-
3 oz
(85 g)oyster mushrooms, chopped
-
6 oz
(170 g)portobellini mushrooms, portobello or coffee mushrooms, cut into ½” (1.5 cm) pieces
-
1 1/4 cup
(300 mL)veal stock
-
1/2 cup
(125 mL)demi-glace
-
1/4 cup
(60 mL)wild game country pâté, cut into small pieces
Preparation
Preheat oven to 275°F (140°C).
Remove string from roast and let roast rest at room temperature for an hour.
Heat butter in pan and brown the cooled roast on all sides, then let cool.
Boil water in a pot and add pearl onions for one minute.
Rinse onions with cold water, remove peel and place at bottom of a roasting pan.
In a bowl, cover dried mushrooms with ½ cup (125 mL) hot water.
Water must cover mushrooms by 1/3’’ (1 cm). Set aside.
Mix half-salted butter, breadcrumbs and fresh herbs and spread over roast.
Place roast on top of pearl onions.
Cook in the oven for 90 minutes so the center stays pink after resting.
In the meantime, cook fresh mushrooms in the same pan over medium heat.
Add a little cooking butter if pan is too dry. Season with salt and pepper.
Remove dried mushrooms from water and keep them and the water aside separately.
When fresh mushrooms no longer sweat, add cooking water to pan.
Continue to cook over medium-high heat, stirring from time to time until no water is left and mushrooms are beginning to brown, about 20 minutes.
Chop reconstituted dried mushrooms and add to pan with fresh mushrooms.
Add veal stock and demi-glace.
Bring to a boil and simmer 10 minutes.
Remove roast from oven, place on a rack over a cookie sheet and cover with aluminum foil. Let rest 15 minutes.
Add country pâté to mushroom sauce, remove from heat and mix.
Serve roast with sauce and pearl onions.
Serve with mashed potatoes and green vegetables.
Source :
Metro
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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.
