Roast Beef au Jus
| Preparation: | 15 min |
| Marinating/Waiting: | 5 min |
| Cooking: | 30 min |
| Total: | 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Chef Soeur Angèle |
Recipe ingredients
- 2 lb. (1 kg) sirloin roast or strip loin roast
- 2 Tbsp. (30 mL) flour*
- 1 Tbsp. (15 mL) dry mustard*
- 1 sprig rosemary
- Salt and pepper to taste
- 1 onion, minced
- 1 rib celery, minced
- 1 carrot, sliced
- 10 oz. (284 mL) beef consommé*
- 10 oz. (284 mL) water
- 1 prepared dried onion soup
Preparation
In a roasting pan, sear meat on all sides.
In a bowl, mix flour, mustard, rosemary, pepper. Sprinkle on roast. Set aside.
Sear onions, carrots. Put vegetables in the bottom of the roasting pan and place the roast on top.
Bring consommé and water to a boil. Add onion soup.
Pour over the roast and cook uncovered at 350°F (180°C) about 40 minutes.
Remove from the oven, transfer to a platter and cover with aluminium foil. Let stand 5 to 6 minutes before slicing.
Make gravy with vegetables and cooking juice, adding consommé or red wine as needed. Slice meat when serving to keep its colour and juice.
Suggestion
Halfway through cooking, insert the meat thermometer mid-way in the roast, away from bone or fat to obtain desired doneness; rare: 140°F (60°C) medium: 160°F (70°C).* 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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