Boneless Strip Loin Roast, Madeira and Bear Paw Cookie Sauce
| Preparation: | 20 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 55 min |
| Total: | 1 h 25 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Recipe ingredients
- 3.5 to 4.5 lb. (1.5 to 2 kg) Red Grill Angus strip loin roast
- 2 Tbsp. (30 mL) butter*
- 2 Tbsp. (30 mL) vegetable oil*
- 3 Tbsp. (45 mL) white onion, sliced
- 1 1/2 Tbsp. (22 mL) sugar*
- 2 Tbsp. (30 mL) Irresistibles wine vinegar*
- 1/3 cup (80 mL) Madeira wine
- 1 cup (250 mL) demi-glace sauce or beef consommé*
- 4 cookies Bear Paw*, crumbled
- 1/3 cup (180 mL) butter*, diced
- Salt and Irresistibles ground pepper* to taste
Preparation
Preheat oven at 350°F (180°C).
Season the roast.
In an ovenware frying pan, sear the roast with half the butter and oil. Oven cook until internal temperature reaches 145ºF (65ºC). The meat must be pink (rare).
Remove the roast and let stand covered for 20 minutes.
In the meantime, brown the onion in the remaining amount of butter and oil until it is lightly coloured.
Add the sugar and caramelize. Deglaze with vinegar, then Madeira. Let reduce by a quarter.
Add the demi-glace sauce. Add the crumbled cookies to bind and flavour the sauce.
Strain.away from heat, whisk in the diced butter. Add salt, pepper.
Suggestion
Once the beef has reached the desired internal temperature, remove it from the oven and cover loosely with aluminum foil. Let it rest for about ten minutes to allow the juices to circulate and the fibres to relax. This will make your beef more juicy and flavourful!Recipe by Chef Nicole-Anne Gagnon
* 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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RedGrill Angus Boneless Strip Loin Roast
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