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, FoodBasics, 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.
Garlic-infused AA roast beef with cream and Parmesan potato gratin
2025-02-18
https://www.metro.ca/userfiles/image/recipes/rosbif-ail-creme-12354.jpg
PT30M
PT1H10M
PT1H40M
Using a paring knife, make small, 2-cm deep incisions in the meat. Insert a garlic clove (or half a clove) into each incision. Do this equally over the entire surface of the meat. Salt the meat and allow it to reach room temperature (about 30 minutes).In a large, ovenproof skillet, froth the butter at medium-high heat. Delicately place the roast in the skillet and pan-sear it on all sides, i.e., about 2 minutes on each side. Add the thyme and transfer the roast to the oven at 350 °F (175 °C). Bake for about 40 minutes. When the meat is ready, make sure you let it rest for about 20 minutes.In the meantime, mince the onion. Also peel and thinly slice the potatoes, using a vegetable slicer.Pour a dash of cream in a square, ovenproof baking dish.Place potato slices in it, one next to the other, making sure to cover the entire surface of the dish. Scatter a few pieces of onion over the potatoes, and then season. Sprinkle some Parmesan, then add another dash of cream.Repeat the same procedure (potato slices, onion, Parmesan, cream, seasonings) until you run out of potato slices or until your dish is full. Cover in aluminum foil and bake at 350 °F (175 °C) for about 1 hour. Once a knife inserts itself smoothly in the gratin without resistance, remove the aluminum foil and broil for about 5 minutes.Reheat the roast for about 10 minutes. Cut it into thin, 5-mm slices. Serve with a generous portion of gratin, some fleur de sel and a turn of the pepper mill. This roast beef can also be enjoyed with strong mustard.Source: Martin Juneau
4
0
0
0
0
1 kg AA roast beef
A dozen of garlic cloves
1/2 medium-sized Spanish onion
4 large yukon gold potatoes or yellow-fleshed (approx. 900 g)
100 mL cream (35% m.f.)
100 g grated Parmesan
40 g butter
1/2 bunch thyme
fleur de sel, to taste
Freshly ground black pepper, to taste
Garlic-infused AA roast beef with cream and Parmesan potato gratin
4
Main course
0:30
Preparation
1:10
COOKING
1:40
TOTAL TIME
Ingredients
-
1 kg
AA roast beef
-
A dozen of garlic cloves
-
1/2
medium-sized Spanish onion
-
4
large yukon gold potatoes or yellow-fleshed (approx. 900 g)
-
100 mL
cream (35% m.f.)
-
100 g
grated Parmesan
-
40 g
butter
-
1/2 bunch
thyme
-
fleur de sel, to taste
-
Freshly ground black pepper, to taste
Preparation
Using a paring knife, make small, 2-cm deep incisions in the meat. Insert a garlic clove (or half a clove) into each incision. Do this equally over the entire surface of the meat. Salt the meat and allow it to reach room temperature (about 30 minutes).
In a large, ovenproof skillet, froth the butter at medium-high heat. Delicately place the roast in the skillet and pan-sear it on all sides, i.e., about 2 minutes on each side. Add the thyme and transfer the roast to the oven at 350 °F (175 °C). Bake for about 40 minutes. When the meat is ready, make sure you let it rest for about 20 minutes.
In the meantime, mince the onion. Also peel and thinly slice the potatoes, using a vegetable slicer.
Pour a dash of cream in a square, ovenproof baking dish.
Place potato slices in it, one next to the other, making sure to cover the entire surface of the dish. Scatter a few pieces of onion over the potatoes, and then season. Sprinkle some Parmesan, then add another dash of cream.
Repeat the same procedure (potato slices, onion, Parmesan, cream, seasonings) until you run out of potato slices or until your dish is full. Cover in aluminum foil and bake at 350 °F (175 °C) for about 1 hour. Once a knife inserts itself smoothly in the gratin without resistance, remove the aluminum foil and broil for about 5 minutes.
Reheat the roast for about 10 minutes. Cut it into thin, 5-mm slices. Serve with a generous portion of gratin, some fleur de sel and a turn of the pepper mill. This roast beef can also be enjoyed with strong mustard.
Source: Martin Juneau
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.
