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Top sirloin half-roast with mustard, honey and BBQ spices served with caramelized onion compote
2024-01-10
https://www.metro.ca/userfiles/image/recipes/demi-roti-haut-surlonge-12259.jpg
PT20M
PT40M
PT1H00M
Salt piece of meat on all surfaces and let it rest for one hour until it reaches room temperature, covered with cling wrap.In a large oven-proof skillet, froth half of the butter and half of the olive oil over high heat. When nearly browned, lay the half-roast flat in the skillet.Brown all surfaces of the meat and place it in a large dish. Mix mustard and honey and coat meat well with this mix. Generously sprinkle meat with spice rub on all sides — about 25 ml.Return skillet to heat, along with the remaining butter and olive oil. Once hot, place half-roast back in the middle of the skillet, surrounded by chopped onions. Lightly salt onions and place skillet in the oven at 175 °C (350 °F) for 40 minutes.Remove meat from the skillet, mix onions well and place skillet back in the oven for about 15 minutes to finish caramelizing the onions.Let meat rest for about 30 minutes. Cut off baking twine using kitchen shears.Increase heat to 205 °C (400 °F) to reheat roast. Place roast back in the oven along with caramelized onions in their juices. Leave in the oven for about 5 minutes.Place roast on a cutting board and slice thinly — approximately 5 mm to 1 cm slices.Spread out caramelized onions in a large serving dish, placing beef slices on top. Finish with some fleur de sel on the meat, to taste.Source : Martin Juneau
4-6
0
0
0
0
1.2 kg top sirloin half-roast
40 ml olive oil
40 ml butter
100 ml hot mustard
100 ml honey
3 Spanish onion Spanish onion, chopped
Salt, your choice of a spice rub, fleur de sel, to taste
Top sirloin half-roast with mustard, honey and BBQ spices served with caramelized onion compote
4-6
Main course
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME
Ingredients
-
1.2 kg
top sirloin half-roast
-
40 ml
olive oil
-
40 ml
butter
-
100 ml
hot mustard
-
100 ml
honey
-
3
Spanish onion Spanish onion, chopped
-
Salt, your choice of a spice rub, fleur de sel, to taste
Preparation
Salt piece of meat on all surfaces and let it rest for one hour until it reaches room temperature, covered with cling wrap.
In a large oven-proof skillet, froth half of the butter and half of the olive oil over high heat. When nearly browned, lay the half-roast flat in the skillet.
Brown all surfaces of the meat and place it in a large dish. Mix mustard and honey and coat meat well with this mix. Generously sprinkle meat with spice rub on all sides — about 25 ml.
Return skillet to heat, along with the remaining butter and olive oil. Once hot, place half-roast back in the middle of the skillet, surrounded by chopped onions. Lightly salt onions and place skillet in the oven at 175 °C (350 °F) for 40 minutes.
Remove meat from the skillet, mix onions well and place skillet back in the oven for about 15 minutes to finish caramelizing the onions.
Let meat rest for about 30 minutes. Cut off baking twine using kitchen shears.
Increase heat to 205 °C (400 °F) to reheat roast. Place roast back in the oven along with caramelized onions in their juices. Leave in the oven for about 5 minutes.
Place roast on a cutting board and slice thinly — approximately 5 mm to 1 cm slices.
Spread out caramelized onions in a large serving dish, placing beef slices on top. Finish with some fleur de sel on the meat, to taste.
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.
