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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
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
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