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Horsemeat Roast with Blue Cheese-Horseradish Sauce https://www.metro.ca/userfiles/image/recipes/roti-viande-chevaline-sauce-fromage-bleu-raifort-5371.jpg PT10M PT35M PT45M
Preheat oven to 425°F (210°C). Heat oil in a skillet over medium-high heat. Sear roast all sides. Rub with mustard and season. Roast 10 minutes. Reduce temperature to 350°F (180°C) and continue to cook to desired degree of doneness. Take meat out, cover loosely with foil and let stand. In a bowl, mix sauce ingredients together. In a skillet, bring sauce to a boil. Lay sliced meat on a bed of sauce.
6
2 Tbsp. (30 mL) extra virgin olive oil 1 kg horsemeat roast irresistibles dijon mustard as needed 3 Tbsp. (45 mL) blue cheese, crumbled 3 Tbsp. (45 mL) sour cream 5 tsp. (25 mL) minced chives 5 tsp. (25 mL) prepared horseradish or wasabi (japanese horseradish) powder 5 tsp. (25 mL) light mayonnaise freshly ground peppercorns to taste
Horsemeat Roast with Blue Cheese-Horseradish Sauce

Horsemeat Roast with Blue Cheese-Horseradish Sauce

Rate this recipe
1 Vote
  • Gluten-free
6
servings
0:10
Preparation
0:35
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
  • 1 kg
    horsemeat roast

  • irresistibles dijon mustard as needed

  • Salt and pepper

  • blue cheese-horseradish sauce
  • 3 Tbsp.
    (45 mL)
    blue cheese, crumbled
  • 3 Tbsp.
    (45 mL)
    sour cream
  • 5 tsp.
    (25 mL)
    minced chives
  • 5 tsp.
    (25 mL)
    prepared horseradish or wasabi (japanese horseradish) powder
  • 5 tsp.
    (25 mL)
    light mayonnaise

  • freshly ground peppercorns to taste
Imprimer ma sélection

Preparation

Preheat oven to 425°F (210°C).

Heat oil in a skillet over medium-high heat.

Sear roast all sides.

Rub with mustard and season.

Roast 10 minutes.

Reduce temperature to 350°F (180°C) and continue to cook to desired degree of doneness.

Take meat out, cover loosely with foil and let stand.

In a bowl, mix sauce ingredients together.

In a skillet, bring sauce to a boil.

Lay sliced meat on a bed of sauce.

Source : Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple

These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

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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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