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Boneless Strip Loin Roast, Madeira and Bear Paw Cookie Sauce https://www.metro.ca/userfiles/image/recipes/rosbif-contre-filet-sauce-madere-pattes-ours-4457.jpg PT20M PT55M PT1H25M
Preheat oven at 350°F (180°C).Season the roast.In an ovenware frying pan, sear the roast with half the butter and oil. Oven cook until internal temperature reaches 145°F (65°C). The meat must be pink (rare).Remove the roast and let stand covered for 20 minutes.In the meantime, brown the onion in the remaining amount of butter and oil until it is lightly coloured.Add the sugar and caramelize. Deglaze with vinegar, then Madeira. Let reduce by a quarter.Add the demi-glace sauce. Add the crumbled cookies to bind and flavour the sauce.Strain.away from heat, whisk in the diced butter. Add salt, pepper.
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1 1/2 kg striploin roast 2 Tbsp. (30 mL) butter 2 Tbsp. (30 mL) vegetable oil 3 Tbsp. (45 mL) white onion, sliced 1 1/2 Tbsp. (23 mL) sugar 2 Tbsp. (30 mL) wine vinegar 1/3 cup (80 mL) madeira wine 1 cup (250 mL) demi-glace sauce or beef consomme 4 cookies bear paw, crumbled 1/3 cup (80 mL) butter, diced salt and ground pepper to taste
Boneless Strip Loin Roast, Madeira and Bear Paw Cookie Sauce

Boneless Strip Loin Roast, Madeira and Bear Paw Cookie Sauce

Rate this recipe
3 Votes
  • Lactose-free
6
servings
0:20
Preparation
0:55
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 kg
    striploin roast
  • 2 Tbsp.
    (30 mL)
    butter
  • 2 Tbsp.
    (30 mL)
    vegetable oil
  • 3 Tbsp.
    (45 mL)
    white onion, sliced
  • 1 1/2 Tbsp.
    (23 mL)
    sugar
  • 2 Tbsp.
    (30 mL)
    wine vinegar
  • 1/3 cup
    (80 mL)
    madeira wine
  • 1 cup
    (250 mL)
    demi-glace sauce or beef consomme
  • 4
    cookies bear paw, crumbled
  • 1/3 cup
    (80 mL)
    butter, diced

  • salt and ground pepper to taste
Imprimer ma sélection

Preparation

Preheat oven at 350°F (180°C).

Season the roast.

In an ovenware frying pan, sear the roast with half the butter and oil. Oven cook until internal temperature reaches 145°F (65°C). The meat must be pink (rare).

Remove the roast and let stand covered for 20 minutes.

In the meantime, brown the onion in the remaining amount of butter and oil until it is lightly coloured.

Add the sugar and caramelize. Deglaze with vinegar, then Madeira. Let reduce by a quarter.

Add the demi-glace sauce. Add the crumbled cookies to bind and flavour the sauce.

Strain.away from heat, whisk in the diced butter. Add salt, pepper.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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