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Châteaubriand Eye-of-Round Roast with Wellington Sauce https://www.metro.ca/userfiles/image/recipes/null PT40M PT2H00M PT3H55M
Preheat oven to 275°F (140°C).Remove string from roast and let roast rest at room temperature for an hour.Heat butter in pan and brown the cooled roast on all sides, then let cool.Boil water in a pot and add pearl onions for one minute.Rinse onions with cold water, remove peel and place at bottom of a roasting pan.In a bowl, cover dried mushrooms with ½ cup (125 mL) hot water.Water must cover mushrooms by 1/3’’ (1 cm). Set aside.Mix half-salted butter, breadcrumbs and fresh herbs and spread over roast.Place roast on top of pearl onions.Cook in the oven for 90 minutes so the center stays pink after resting.In the meantime, cook fresh mushrooms in the same pan over medium heat.Add a little cooking butter if pan is too dry. Season with salt and pepper.Remove dried mushrooms from water and keep them and the water aside separately.When fresh mushrooms no longer sweat, add cooking water to pan.Continue to cook over medium-high heat, stirring from time to time until no water is left and mushrooms are beginning to brown, about 20 minutes.Chop reconstituted dried mushrooms and add to pan with fresh mushrooms.Add veal stock and demi-glace.Bring to a boil and simmer 10 minutes.Remove roast from oven, place on a rack over a cookie sheet and cover with aluminum foil. Let rest 15 minutes.Add country pâté to mushroom sauce, remove from heat and mix.Serve roast with sauce and pearl onions.Serve with mashed potatoes and green vegetables.
6-8
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2 1/2 - 2 4/5 lb (1 -1 3/10 kg) châteaubriand roast (eye-of-round) 2 Tbsp. (30 mL) cooking butter 10 oz (284 g) multi-coloured pearl onions 1/4 cup (60 mL) half-salted butter, at room temperature 1/2 cup (125 mL) Panko bread crumbs 2 Tbsp. (30 mL) fresh thyme, chopped 2 Tbsp. (30 mL) fresh rosemary, chopped 1/2 oz (14 g) dried mushrooms, chopped 1/2 cup (125 mL) hot water 3 oz (85 g) oyster mushrooms, chopped 6 oz (170 g) portobellini mushrooms, portobello or coffee mushrooms, cut into ½” (1.5 cm) pieces 1 1/4 cup (300 mL) veal stock 1/2 cup (125 mL) demi-glace 1/4 cup (60 mL) wild game country pâté, cut into small pieces

Châteaubriand Eye-of-Round Roast with Wellington Sauce

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6-8
servings
0:40
Preparation
2:00
COOKING
3:55
TOTAL TIME

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Ingredients

Imprimer ma sélection
  • 2 1/2 - 2 4/5 lb
    (1 -1 3/10 kg)
    châteaubriand roast (eye-of-round)
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    RED GRILL BONELESS INSIDE BLADE ROAST OR VALUE PACK STEAK

    RED GRILL BONELESS INSIDE BLADE ROAST OR VALUE PACK STEAK

    $5.44 /lb

    CUT FROM CANADA AA GRADE OR HIGHER 11.99/kg


    RED GRILL TOP SIRLOIN ROAST OR VALUE PACK STEAK

    RED GRILL TOP SIRLOIN ROAST OR VALUE PACK STEAK

    $7.99 /lb

    CUT FROM CANADA AA GRADE 17.61/kg


  • 2 Tbsp.
    (30 mL)
    cooking butter
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    SAVE $1.40
    SELECTION BUTTER

    SELECTION BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 10 oz
    (284 g)
    multi-coloured pearl onions
  • 1/4 cup
    (60 mL)
    half-salted butter, at room temperature
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    SAVE $1.40
    SELECTION BUTTER

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    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 1/2 cup
    (125 mL)
    Panko bread crumbs
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    AURORA BREAD CRUMBS OR TARALLI

    AURORA BREAD CRUMBS OR TARALLI

    $2.49 ea.

    300 - 680 g, SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    fresh thyme, chopped
  • 2 Tbsp.
    (30 mL)
    fresh rosemary, chopped
  • 1/2 oz
    (14 g)
    dried mushrooms, chopped
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    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    2 for $5.00

    227 g PRODUCT OF ONTARIO


  • 1/2 cup
    (125 mL)
    hot water
  • 3 oz
    (85 g)
    oyster mushrooms, chopped
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    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

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    227 g PRODUCT OF ONTARIO


  • 6 oz
    (170 g)
    portobellini mushrooms, portobello or coffee mushrooms, cut into ½” (1.5 cm) pieces
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    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

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    227 g PRODUCT OF ONTARIO


  • 1 1/4 cup
    (300 mL)
    veal stock
  • 1/2 cup
    (125 mL)
    demi-glace
  • 1/4 cup
    (60 mL)
    wild game country pâté, cut into small pieces
Imprimer ma sélection

Preparation

Preheat oven to 275°F (140°C).

Remove string from roast and let roast rest at room temperature for an hour.

Heat butter in pan and brown the cooled roast on all sides, then let cool.

Boil water in a pot and add pearl onions for one minute.

Rinse onions with cold water, remove peel and place at bottom of a roasting pan.

In a bowl, cover dried mushrooms with ½ cup (125 mL) hot water.

Water must cover mushrooms by 1/3’’ (1 cm). Set aside.

Mix half-salted butter, breadcrumbs and fresh herbs and spread over roast.

Place roast on top of pearl onions.

Cook in the oven for 90 minutes so the center stays pink after resting.

In the meantime, cook fresh mushrooms in the same pan over medium heat.

Add a little cooking butter if pan is too dry. Season with salt and pepper.

Remove dried mushrooms from water and keep them and the water aside separately.

When fresh mushrooms no longer sweat, add cooking water to pan.

Continue to cook over medium-high heat, stirring from time to time until no water is left and mushrooms are beginning to brown, about 20 minutes.

Chop reconstituted dried mushrooms and add to pan with fresh mushrooms.

Add veal stock and demi-glace.

Bring to a boil and simmer 10 minutes.

Remove roast from oven, place on a rack over a cookie sheet and cover with aluminum foil. Let rest 15 minutes.

Add country pâté to mushroom sauce, remove from heat and mix.

Serve roast with sauce and pearl onions.

Serve with mashed potatoes and green vegetables.

Source : Metro

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