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

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

    Rate this recipe
    0 Vote
    • Gluten-free
    6
    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

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      750 ml, 1 L SELECTED VARIETIES

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      BERTOLLI OLIVE OIL

      BERTOLLI OLIVE OIL

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      750 ml, 1 L 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
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    • 1
      red tomato, seeded, diced more finely than the mango
    • 2 Tbsp.
      (30 mL)
      fresh coriander leaves
    • 1 Tbsp.
      (15 mL)
      lemon juice
    • 1 tsp.
      (5 mL)
      fresh ginger, minced

    • sufficient quantity, olive oil
      You might like:
      Flyer Deals  (2)
      SAVE $5.11
      BERTOLLI OLIVE OIL

      BERTOLLI OLIVE OIL

      $10.88 ea.

      750 ml, 1 L SELECTED VARIETIES

      SAVE $5.11
      BERTOLLI OLIVE OIL

      BERTOLLI OLIVE OIL

      $10.88 ea.

      750 ml, 1 L SELECTED VARIETIES


    •
      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
    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

    Legal Notice

    Gluten-free recipes

    Make sure you are using only gluten-free cereals, flours and starches, 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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