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French Beef Roast https://www.metro.ca/userfiles/image/recipes/roti-bœuf-jus-5745.jpg PT25M PT1H10M PT1H35M
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.
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2 Tbsp. (30 mL) vegetable oil 2 1/2 lb (1,25 kg) french cut beef roast 1 carrot, minced 1 celery stalks, sliced 1 onion, finely chopped 5 Tbsp. (75 mL) red wine 1 cup (250 mL) veal stock 1 bouquet garni 2 garlic cloves, chopped salt and pepper
French Beef Roast

French Beef Roast

Rate this recipe
4 Votes
  • Gluten-free
  • Lactose-free
6
servings
0:25
Preparation
1:10
COOKING
1:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    vegetable oil
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    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    $2.98 ea.

    1.42 l SELECTED VARIETIES


  • 2 1/2 lb
    (1,25 kg)
    french cut beef roast
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    RED GRILL SIRLOIN TIP ROAST OR VALUE PACK STEAK

    RED GRILL SIRLOIN TIP ROAST OR VALUE PACK STEAK

    $3.99 /lb

    CUT FROM CANADA AA GRADES OR HIGHER 8.80/kg


  • 1
    carrot, minced
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 1
    celery stalks, sliced
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    ORGANIC CELERY

    ORGANIC CELERY

    $2.99 ea.

    PRODUCT OF U.S.A., No. 1 GRADE


  • 1
    onion, finely chopped
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 5 Tbsp.
    (75 mL)
    red wine
  • 1 cup
    (250 mL)
    veal stock
  • 1
    bouquet garni
  • 2
    garlic cloves, chopped

  • salt and pepper
Imprimer ma sélection

Preparation

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

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Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

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