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Inside Round Roast Stuffed with Dried Fruit
2015-11-19
https://www.metro.ca/userfiles/image/recipes/roti-dinterieur-de-ronde-de-boeuf-farci-aux-fruits-seches-10375.jpg
PT20M
PT1H45M
PT3H20M
Preheat oven to 275°F (140°C).Remove string from roast and let roast rest at room temperature for an hour.Season cooled roast with salt and pepper, then heat butter in pan and brown it on all sides. Let cool.Mix dried fruit together.With a long knife, make a hole directly in the centre of the roast from one end to the other.Widen hole using a wooden spoon.Stuff roast with 3/4 of the fruit mixture.Use spoon handle to push mixture into the centre of the roast.Place remaining fruit in a roasting pan and add veal stock.Place roast on top of fruit mixture.Cover with herbes de Provence.Cook in an oven for 90 minutes so the centre stays pink after resting.15 minutes before the roast is done cooking, prepare the sauce.Cook shallots in pan with olive oïl over low heat for 5 minutes.Add red wine and bring to a boil.Let 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 dried fruit and cooking juice to shallot and red-wine mixture and simmer very slowly while roast is resting.Serve roast with green vegetables and mashed potatoes.
8
Metro
4
2
5
4
2 1/5-2 3/5 lb (1-1 2/10 kg) inside round steak
2 Tbsp. (30 mL) cooking butter
1 tsp. (5 mL) salt
1 tsp. (5 mL) pepper
1 cup (250 mL) dried apricot, diced
3/4 cup (185 mL) dried cranberries
3/4 cup (185 mL) dried prunes, diced
2 Tbsp. (30 mL) Herbes de Provence
1/3 cup (80 mL) veal stock
4 tsp. (20 mL) olive oil
1/2 cup (125 mL) shallots, finely chopped
1 1/2 cup (375 mL) red wine
Inside Round Roast Stuffed with Dried Fruit
8
servings
0:20
Preparation
1:45
COOKING
3:20
TOTAL TIME
Ingredients
-
2 1/5-2 3/5 lb
(1-1 2/10 kg)inside round steak
-
2 Tbsp.
(30 mL)cooking butter
-
1 tsp.
(5 mL)salt
-
1 tsp.
(5 mL)pepper
-
1 cup
(250 mL)dried apricot, diced
-
3/4 cup
(185 mL)dried cranberries
-
3/4 cup
(185 mL)dried prunes, diced
-
2 Tbsp.
(30 mL)Herbes de Provence
-
1/3 cup
(80 mL)veal stock
-
4 tsp.
(20 mL)olive oil
-
1/2 cup
(125 mL)shallots, finely chopped
-
1 1/2 cup
(375 mL)red wine
Preparation
Preheat oven to 275°F (140°C).
Remove string from roast and let roast rest at room temperature for an hour.
Season cooled roast with salt and pepper, then heat butter in pan and brown it on all sides. Let cool.
Mix dried fruit together.
With a long knife, make a hole directly in the centre of the roast from one end to the other.
Widen hole using a wooden spoon.
Stuff roast with 3/4 of the fruit mixture.
Use spoon handle to push mixture into the centre of the roast.
Place remaining fruit in a roasting pan and add veal stock.
Place roast on top of fruit mixture.
Cover with herbes de Provence.
Cook in an oven for 90 minutes so the centre stays pink after resting.
15 minutes before the roast is done cooking, prepare the sauce.
Cook shallots in pan with olive oïl over low heat for 5 minutes.
Add red wine and bring to a boil.
Let 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 dried fruit and cooking juice to shallot and red-wine mixture and simmer very slowly while roast is resting.
Serve roast with green vegetables and mashed potatoes.
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.
