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Inside Round Roast with Red Wine Sauce and Migneron Cheese
2013-10-30
https://www.metro.ca/userfiles/image/recipes/null
PT15M
PT15M
PT30M
Preheat oven to 350°F (180°C).Season the meat.Heat the oil in a skillet over high heat and sear the roast 5 minutes per side.Transfer to oven and roast 5 minutes.Keep meat warm.In the same skillet over medium-high heat, caramelize shallot in honey.Add red wine and reduce by half.Add demi-glace and continue cooking to desired consistency.Slice meat and top with slices of Migneron and red wine sauce.Serve with roasted root vegetables – parsnips, carrots, salsify, turnips.
4
Académie Culinaire
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0
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1 1/3 lb (600 g) beef inside round roast
salt and pepper to taste
2 Tbsp. (30 mL) Irresistibles extra virgin olive oil
Inside Round Roast with Red Wine Sauce and Migneron Cheese
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
1 1/3 lb
(600 g)beef inside round roast
-
salt and pepper to taste
-
2 Tbsp.
(30 mL)Irresistibles extra virgin olive oil
-
Irresistibles bio honey
-
1
shallot, minced
-
1 cup
(250 mL)Hémisphère red wine
-
1 cup
(250 mL)veal demi-glace
-
salt and pepper to taste
-
4
slices Migneron de Charlevoix cheese
Preparation
Preheat oven to 350°F (180°C).
Season the meat.
Heat the oil in a skillet over high heat and sear the roast 5 minutes per side.
Transfer to oven and roast 5 minutes.
Keep meat warm.
In the same skillet over medium-high heat, caramelize shallot in honey.
Add red wine and reduce by half.
Add demi-glace and continue cooking to desired consistency.
Slice meat and top with slices of Migneron and red wine sauce.
Serve with roasted root vegetables – parsnips, carrots, salsify, turnips.
Source :
Académie Culinaire
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.
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