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Grain-fed veal sirloin tip roast and warm potato, pepper and chive salad https://www.metro.ca/userfiles/image/recipes/Roti-pointe-surlonge-Veau-grain-Quebec-froid-salade-tiede-pommes-terre-poivron-ciboulette-4604.jpg PT40M PT50M PT7H30M
Oven temperature: 180°C (350°F)Heat about 45 ml (3 Tbsp.) butter and dash of oil in a large oven-proof skillet. Brown the roast on all sides for a few minutes. Roast in oven for 50 minutes. The centre of the meat should be pink. A meat thermometer should read be between 60 and 65°C (150°F) for medium rare.Remove roast from oven, let cool to room temperature, then refrigerate for 6 to 24 hours. Carve into very thin slices just before serving.Cook the potatoes in salted water until tender. Drain and refresh under cold water. Peel the potatoes and dice into about 1.5 cm (3/4 inch) pieces. You should have about 1 litre (4 cups) in all. Keep at room temperature in large bowl.Heat 45 ml (3 Tbsp.) olive oil in a small saucepan over medium heat. Add the peppers and sauté until tender. Add the capers and olives and cook 2 minutes. Season with salt and pepper. Add the vinegar, and cook 1 minute. Add 150 ml (2/3 cup) olive oil, and heat until mixture is hot. Pour the mixture over the potatoes, toss in the fresh chives, and mix gently.Spoon some of the potato salad in a mound on each plate. Add a few slices of cold sirloin roast.Garnish with some baby spinach and roquette leaves before serving.
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sufficient quantity, butter sufficient quantity, sunflower oil 3,5 lb (1 1/2 kg) grain-fed veal sirloin tip roast warm potato, pepper and chive salad 6 to 8 yukon gold potato, of equal size, unpeeled and whole sufficient quantity, olive oil 1 large red pepper, diced into 1/2 cm (1/4 inch) pieces 1/4 cup (60 mL) capers, drained 1/2 cup (125 mL) black olives, diced into 1/2 cm (1/4 inch) pieces Salt and pepper 1/3 cup (80 mL) balsamic vinegar 2/3 cup (170 mL) minced fresh chives
Grain-fed veal sirloin tip roast and warm potato, pepper and chive salad

Grain-fed veal sirloin tip roast and warm potato, pepper and chive salad

Rate this recipe
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  • Gluten-free
6
servings
0:40
Preparation
0:50
COOKING
7:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • sufficient quantity, butter
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    454 G SELECTED VARIETIES



  • sufficient quantity, sunflower oil
  • 3,5 lb
    (1 1/2 kg)
    grain-fed veal sirloin tip roast

  • warm potato, pepper and chive salad
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    $3.99 ea.

    1.5 l PRODUCT OF ONTARIO OR CANADA SELECTED VARIETIES LOCAL POTATO BASKET 1.5 l PRODUCT OF ONTARIO, 4.99 EA.


  • 6 to 8
    yukon gold potato, of equal size, unpeeled and whole
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    LOCAL VEGETABLE BASKETS

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    1.5 l PRODUCT OF ONTARIO OR CANADA SELECTED VARIETIES LOCAL POTATO BASKET 1.5 l PRODUCT OF ONTARIO, 4.99 EA.



  • sufficient quantity, olive oil
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    BERTOLLI OLIVE OIL

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    $6.99 ea.

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


  • 1
    large red pepper, diced into 1/2 cm (1/4 inch) pieces
  • 1/4 cup
    (60 mL)
    capers, drained
  • 1/2 cup
    (125 mL)
    black olives, diced into 1/2 cm (1/4 inch) pieces
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    FRESH 2 GO INTERNATIONAL OLIVE TRAY

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    680 g


    UNICO MUFFULETTA

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    $4.49 ea.

    473 ml SELECTED VARIETIES


    SAVE $1.50
    UNICO MANZANILLA OR JUMBO OLIVES

    UNICO MANZANILLA OR JUMBO OLIVES

    $3.49 ea.

    750 ml SELECTED VARIETIES


    ACROPOLIS OLIVES

    ACROPOLIS OLIVES

    $5.99 ea.

    315 ml SELECTED VARIETIES



  • Salt and pepper
  • 1/3 cup
    (80 mL)
    balsamic vinegar
  • 2/3 cup
    (170 mL)
    minced fresh chives
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    12 PK PRODUCT OF ONTARIO


Imprimer ma sélection

Preparation

Oven temperature: 180°C (350°F)

Heat about 45 ml (3 Tbsp.) butter and dash of oil in a large oven-proof skillet. Brown the roast on all sides for a few minutes. Roast in oven for 50 minutes. The centre of the meat should be pink. A meat thermometer should read be between 60 and 65°C (150°F) for medium rare.

Remove roast from oven, let cool to room temperature, then refrigerate for 6 to 24 hours. Carve into very thin slices just before serving.

Cook the potatoes in salted water until tender. Drain and refresh under cold water. Peel the potatoes and dice into about 1.5 cm (3/4 inch) pieces. You should have about 1 litre (4 cups) in all. Keep at room temperature in large bowl.

Heat 45 ml (3 Tbsp.) olive oil in a small saucepan over medium heat. Add the peppers and sauté until tender. Add the capers and olives and cook 2 minutes. Season with salt and pepper. Add the vinegar, and cook 1 minute. Add 150 ml (2/3 cup) olive oil, and heat until mixture is hot. Pour the mixture over the potatoes, toss in the fresh chives, and mix gently.

Spoon some of the potato salad in a mound on each plate. Add a few slices of cold sirloin roast.

Garnish with some baby spinach and roquette leaves before serving.

Source : Metro

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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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