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
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the 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.
Grain-fed veal sirloin tip roast and warm potato, pepper and chive salad
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Roti-pointe-surlonge-Veau-grain-Quebec-froid-salade-tiede-pommes-terre-poivron-ciboulette-4604.jpg
PT40M
PT50M
PT7H30M
Oven temperature: 180°C (350°F)Heat about 45 ml (3 Tbsp.) butter and dash of oil in a large oven-proof skillet. Brown the roast on all sides for a few minutes. Roast in oven for 50 minutes. The centre of the meat should be pink. A meat thermometer should read be between 60 and 65°C (150°F) for medium rare.Remove roast from oven, let cool to room temperature, then refrigerate for 6 to 24 hours. Carve into very thin slices just before serving.Cook the potatoes in salted water until tender. Drain and refresh under cold water. Peel the potatoes and dice into about 1.5 cm (3/4 inch) pieces. You should have about 1 litre (4 cups) in all. Keep at room temperature in large bowl.Heat 45 ml (3 Tbsp.) olive oil in a small saucepan over medium heat. Add the peppers and sauté until tender. Add the capers and olives and cook 2 minutes. Season with salt and pepper. Add the vinegar, and cook 1 minute. Add 150 ml (2/3 cup) olive oil, and heat until mixture is hot. Pour the mixture over the potatoes, toss in the fresh chives, and mix gently.Spoon some of the potato salad in a mound on each plate. Add a few slices of cold sirloin roast.Garnish with some baby spinach and roquette leaves before serving.
6
Metro
0
0
0
0
sufficient quantity, butter
sufficient quantity, sunflower oil
3,5 lb (1 1/2 kg) grain-fed veal sirloin tip roast
warm potato, pepper and chive salad
6 to 8 yukon gold potato, of equal size, unpeeled and whole
sufficient quantity, olive oil
1 large red pepper, diced into 1/2 cm (1/4 inch) pieces
1/4 cup (60 mL) capers, drained
1/2 cup (125 mL) black olives, diced into 1/2 cm (1/4 inch) pieces
Salt and pepper
1/3 cup (80 mL) balsamic vinegar
2/3 cup (170 mL) minced fresh chives
Grain-fed veal sirloin tip roast and warm potato, pepper and chive salad
-
![]()
Gluten-free
6
servings
0:40
Preparation
0:50
COOKING
7:30
TOTAL TIME
Ingredients
-
sufficient quantity, butter
-
sufficient quantity, sunflower oil
-
3,5 lb
(1 1/2 kg)grain-fed veal sirloin tip roast
-
warm potato, pepper and chive salad
-
6 to 8
yukon gold potato, of equal size, unpeeled and whole
-
sufficient quantity, olive oil
-
1
large red pepper, diced into 1/2 cm (1/4 inch) pieces
-
1/4 cup
(60 mL)capers, drained
-
1/2 cup
(125 mL)black olives, diced into 1/2 cm (1/4 inch) pieces
-
Salt and pepper
-
1/3 cup
(80 mL)balsamic vinegar
-
2/3 cup
(170 mL)minced fresh chives
Preparation
Oven temperature: 180°C (350°F)
Heat about 45 ml (3 Tbsp.) butter and dash of oil in a large oven-proof skillet. Brown the roast on all sides for a few minutes. Roast in oven for 50 minutes. The centre of the meat should be pink. A meat thermometer should read be between 60 and 65°C (150°F) for medium rare.
Remove roast from oven, let cool to room temperature, then refrigerate for 6 to 24 hours. Carve into very thin slices just before serving.
Cook the potatoes in salted water until tender. Drain and refresh under cold water. Peel the potatoes and dice into about 1.5 cm (3/4 inch) pieces. You should have about 1 litre (4 cups) in all. Keep at room temperature in large bowl.
Heat 45 ml (3 Tbsp.) olive oil in a small saucepan over medium heat. Add the peppers and sauté until tender. Add the capers and olives and cook 2 minutes. Season with salt and pepper. Add the vinegar, and cook 1 minute. Add 150 ml (2/3 cup) olive oil, and heat until mixture is hot. Pour the mixture over the potatoes, toss in the fresh chives, and mix gently.
Spoon some of the potato salad in a mound on each plate. Add a few slices of cold sirloin roast.
Garnish with some baby spinach and roquette leaves before serving.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
