Beef Rolls and Apple-red-onion Confit

Beef Rolls and Apple-red-onion Confit
  • 4 servings
  • 0:20 Preparation
  • 1:00 Cooking
  • 1:20 Total Time


Add all
  • 1/4 cup
    (60 mL)

    olive oil

  • 1/2 cups
    (125 mL)

    finely sliced red onion

  • 4-8 Tbsp.
    (60-120 mL)

    brown sugar

  • 2

    juicy-fleshed apples

  • 6 Tbsp.
    (90 mL)

    cider vinegar

  • 4

    beef rolls vegetable and cheese


In a large pot, heat olive oil over medium heat and lightly fry onion. Add brown sugar and cook about 40 minutes, stirring occasionally, until onions are tender.

Meanwhile, peel, core and grate apples. Add to onions. Stir in cider vinegar and cook until thick and sticky, about 20 minutes.

Remove from heat and cool.

Preheat oven to 350°F (180°C).

Sear over high heat, rosettes of beef in olive oil and bake for 10 minutes.

It is important to sear the rosettes on each side to avoid too much cheese melt.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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