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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.
6
butter sunflower oil 3,5 lb (1 1/2 kg) grain-fed veal sirloin tip roast 6 to 8 yukon gold potatoes, of equal size, unpeeled and whole 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 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

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  • Gluten-free
6
Grain-fed veal sirloin tip roast and warm potato, pepper and chive salad
0:40
Preparation
0:50
COOKING
7:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • butter

  • sunflower oil
  • 3,5 lb
    (1 1/2 kg)
    grain-fed veal sirloin tip roast
  • 6 to 8
    yukon gold potatoes, of equal size, unpeeled and whole
    You might like:

    Flyer Deals  (2)
    BAKING POTATOES

    BAKING POTATOES

    2 for $5.00

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

    SWEET POTATOES

    SWEET POTATOES

    $1.49 /lb

    PRODUCT OF U.S.A. 3.28/kg


  • olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 1
    large red pepper, diced into 1/2 cm (1/4 inch) pieces
    You might like:

    Flyer Deals  (3)
    AMAZING LUNCHBOX PEPPERS

    AMAZING LUNCHBOX PEPPERS

    $3.99 ea.

    454 g PRODUCT OF ONTARIO

    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    $1.99 /lb or each

    SWEET SHEPHERD PEPPERS

    SWEET SHEPHERD PEPPERS

    $3.99 ea.

    3 un. PRODUCT OF ONTARIO

  • 1/4 cup
    (60 mL)
    capers, drained
  • 1/2 cup
    (125 mL)
    black olives, diced into 1/2 cm (1/4 inch) pieces
    You might like:

    Flyer Deal  (1)
    UNICO OLIVES

    UNICO OLIVES

    4 for $5.00

    375 ml SELECTED VARIETIES

  • 1/3 cup
    (80 mL)
    balsamic vinegar
    You might like:

    Flyer Deal  (1)
    UNICO RED OR WHITE WINE VINEGAR

    UNICO RED OR WHITE WINE VINEGAR

    $1.79 ea.

    500 ml SELECTED VARIETIES

  • 2/3 cup
    (170 mL)
    minced fresh chives
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

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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