Recipe #5173
Beef Birds with Casserole Potatoes
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 45 min |
| Total: | 1 h 5 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Chef José Trottier |
Wine & food pairing
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Recipe ingredients
- 2 cups (500 mL) Irresistibles thinly sliced potatoes*
- 1 Tbsp. (15 mL) chopped garlic
- 2 tsp. (10 mL) Irresistibles fines herbes* blend (thyme, rosemary, oregano)
- ½ cup (125 mL) thinly sliced leeks, white part only
- ¼ cup (60 mL) peanut oil*
- Irresistibles sea salt* to taste
- Freshly ground white pepper
- 8 beef birds
Preparation
Preheat the oven to 350°F (180°C). Gently combine the potatoes, garlic, herbs, leeks and oil. Season.
Transfer this mixture to an oven-proof dish.
Bake in the oven for 25 to 30 minutes, or until the potatoes are lightly browned. Remove from the oven.
Increase the heat to 450°F (230°C).
Place the beef birds on the potatoes.
Bake for 12 to 15 minutes.
Suggestion
Cook the beef birds quickly to prevent the meat from toughening.
Accompaniments: steamed snow peas and grated raw beets.
Medium or full-bodied red wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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Vegetable-Macaroni Casserole
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