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Grain-fed veal eye of round roast with coconut milk sauce and mango salsa 2013-08-06 https://www.metro.ca/userfiles/image/recipes/Roti-œil-ronde-Veau-grain-Quebec-sauce-lait-coco-salsa-mangue-4605.jpg PT30M PT45M PT1H35M

Oven temperature: 180°C (350°F)Mango salsaCombine the first 6 ingredients for the salsa and mix.Add enough olive oil to coat the ingredients. Reserve.Grain-fed veal eye of round roastHeat 3 Tbsp. (45 mL) olive oil in a large ovenproof pan over medium-high heat.Brown the eye of round roast on all sides. Remove from heat.Mix together 1 Tbsp. (15 ml) curry powder and 1 Tbsp. (30 ml) olive oil. Brush the roast with this mixture.Place the roast in oven for 30 minutes, and cook until medium rare. A meat thermometer should read between 60 and 65°C (150°F).Transfer roast to a platter, cover with aluminum foil. Let rest for 20 minutes in switched-off oven, with door ajar.Coconut milk sauceDiscard the fat from the pan and place on medium heat. Add 1 Tbsp. (15 mL) curry powder and heat 1 minute.Add the coconut milk and cream, stirring. Reduce by one third.Add the cornstarch mixture and cook for 3 minutes more.Spoon sauce onto serving plates. Arrange thin slices of the roast on the plate, and spoon a generous amount of mango salsa alongside. Serve with blanched asparagus, coated with butter and roasted in the oven for 10 minutes, and basmati rice.

6 Metro

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sufficient quantity, olive oil 3 lb (1 1/4 kg) grain-fed veal eye of round roast sufficient quantity, medium curry paste coconut milk sauce sufficient quantity, medium curry paste 14 oz (400 mL) coconut milk 1/2 cup (125 mL) 35% cream 2 Tbsp. (30 mL) cornstarch mixed in 1/4 cup (60 ml) 35% cream

Grain-fed veal eye of round roast with coconut milk sauce and mango salsa

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Gluten-free

servings

0:30

Preparation

0:45

COOKING

1:35

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

sufficient quantity, olive oil

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BERTOLLI OLIVE OIL

$6.99 ea.

750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml SELECTED VARIETIES

3 lb
(1 1/4 kg)
grain-fed veal eye of round roast

sufficient quantity, medium curry paste

mango salsa

1

ripe mango, diced in 1/2 inch (1 cm) pieces

1/4 cup
(60 mL)
red onions, diced in 1/8 inch (1/4 cm) pieces

1

red tomato, seeded, diced more finely than the mango

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ORGANIC GRAPE TOMATOES

$4.49 ea.

284 g PRODUCT OF CANADA OR MEXICO

EGGPLANTS

$1.79 /lb

PRODUCT OF ONTARIO FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO 3.95/kg

2 Tbsp.
(30 mL)
fresh coriander leaves

1 Tbsp.
(15 mL)
lemon juice

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ITALIAN VOLCANO LEMON OR LIME JUICE

$7.49 ea.

500 ml

1 tsp.
(5 mL)
fresh ginger, minced

sufficient quantity, olive oil

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BERTOLLI OLIVE OIL

$6.99 ea.

750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml SELECTED VARIETIES

coconut milk sauce

sufficient quantity, medium curry paste

14 oz
(400 mL)
coconut milk

1/2 cup
(125 mL)
35% cream

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LACTANTIA OR NATREL CREAM

$3.99 ea.

473 ml - 1 L OR OLYMPIC YOGOURT 650 g SELECTED VARIETIES

2 Tbsp.
(30 mL)
cornstarch mixed in 1/4 cup (60 ml) 35% cream

Imprimer ma sélection

Preparation

Oven temperature: 180°C (350°F)

Mango salsa

Combine the first 6 ingredients for the salsa and mix.

Add enough olive oil to coat the ingredients. Reserve.

Grain-fed veal eye of round roast

Heat 3 Tbsp. (45 mL) olive oil in a large ovenproof pan over medium-high heat.

Brown the eye of round roast on all sides. Remove from heat.

Mix together 1 Tbsp. (15 ml) curry powder and 1 Tbsp. (30 ml) olive oil. Brush the roast with this mixture.

Place the roast in oven for 30 minutes, and cook until medium rare. A meat thermometer should read between 60 and 65°C (150°F).

Transfer roast to a platter, cover with aluminum foil. Let rest for 20 minutes in switched-off oven, with door ajar.

Coconut milk sauce

Discard the fat from the pan and place on medium heat. Add 1 Tbsp. (15 mL) curry powder and heat 1 minute.

Add the coconut milk and cream, stirring. Reduce by one third.

Add the cornstarch mixture and cook for 3 minutes more.

Spoon sauce onto serving plates. Arrange thin slices of the roast on the plate, and spoon a generous amount of mango salsa alongside. Serve with blanched asparagus, coated with butter and roasted in the oven for 10 minutes, and basmati rice.

Source : Metro

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