Salsa Verde Marinated Rôti du Roi
| Preparation: | 10 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 50 min |
| Total: | 3 h |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Recipe ingredients
- Salsa Verde
- 20 sprigs of fresh chives, coarsely chopped
- 1 bunch flat-leaf parsley, coarsely chopped
- 2 garlic cloves, peeled and degermed
- 1/4 cup (60 mL) pine nuts, toasted
- 1/4 cup (60 mL) olive oil*
- 2 Tbsp. (30 mL) red wine vinegar*
- Salt and pepper to taste
- 5 green onions, sliced fine
- rôti du roi of about 2 lb (1 kg)
- 1 cup (250 mL) beef broth*
- 1/4 cup (60 mL) balsamic vinegar*
- 2 green onions, sliced fine
Preparation
Combine all salsa verde ingredients, except green onions, in blender. Purée until salsa is creamy smooth (add oil if needed).
Add green onions to mixture. Transfer to a plastic bag and immerse roast. Marinate at least 2 hours in refrigerator.
Preheat oven to 400ºF (200ºC).
Remove roast from marinade. Pat dry, put in centre of roasting pan and brown in oven for 15 minutes. Remove.
Reduce heat to 325ºF (160ºC). Pour beef broth, balsamic vinegar and remaining marinade over meat and roast another 35 minutes. Roast is best when well-done.
In a saucepan, pour pan juice. Deglaze pan with a little water and add to saucepan content. Reduce and add green onions and season to taste.
Suggestion
* 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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