Roast Beef au Jus

Roast Beef au Jus
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:50 Total Time

Ingredients

Add all
  • 2 lb
    (1 kg)

    sirloin roast or strip loin roast

  • 2 Tbsp.
    (30 mL)

    flour

  • 1 Tbsp.
    (15 mL)

    dry mustard

  • 1

    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.

Source: Chef Soeur Angèle

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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© Société des alcools du Québec, 2007