Salsa Verde Marinated Rôti du Roi

Salsa Verde Marinated Rôti du Roi
  • 4 servings
  • 0:10 Preparation
  • 0:50 Cooking
  • 3:00 Total Time


Add all
  • salsa verde

  • 20

    fresh chives, coarsely chopped

  • 1

    bunch flat-leaf parsley, coarsely chopped

  • 2

    garlic cloves, peeled and degermed

  • 1/4 cup
    (60 mL)

    pine nuts, toasted

  • 1/4 cup
    (60 mL)

    olive oil

  • 2 Tbsp.
    (30 mL)

    red wine vinegar

  • Salt and pepper to taste

  • 5

    green onions

  • 2 lb
    (1 kg)

    rôti du roi

  • 1 cup
    (250 mL)

    beef broth

  • 1/4 cup
    (60 mL)

    balsamic vinegar

  • 2

    green onions, sliced fine


Combine all salsa verde ingredients, except green onions, in blender. Purée until salsa is creamy smooth (add oil if needed).

Add green onions to mixture. Transfer to a plastic bag and immerse roast. Marinate at least 2 hours in refrigerator.

Preheat oven to 400°F (200°C).

Remove roast from marinade. Pat dry, put in centre of roasting pan and brown in oven for 15 minutes. Remove.

Reduce heat to 325°F (160°C). Pour beef broth, balsamic vinegar and remaining marinade over meat and roast another 35 minutes. Roast is best when well-done.

In a saucepan, pour pan juice. Deglaze pan with a little water and add to saucepan content. Reduce and add green onions and season to taste.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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