- 6 servings
- 0:25 Preparation
- 1:10 Cooking
- 1:35 Total Time
Preheat oven to 425°F (220°C).
Season beef with salt and pepper. In a saucepan, heat oil and lightly brown the meat for a couple of minutes on all sides.
Transfer the meat to a roasting pan and cook in oven for 10 minutes. Reduce heat to 180 °C (350 °F) and cook until desired doneness. Turn meat every 10 minutes and baste regularly. Verify the internal temperature. Remove from oven and cover with foil, let rest.
In the same roasting pan, add vegetables and cook for 10-15 minutes. Reserve.
Deglaze with red wine and add veal stock. Add bouquet garni and garlic. Cook for 5 minutes. Pass through a sieve and adjust seasoning.
Serve sliced with sauce.
Source: Académie Culinaire
Wine and meal pairing
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.
© Société des alcools du Québec, 2007
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