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Inside Round Roast with Red Wine Sauce and Migneron Cheese https://www.metro.ca/userfiles/image/recipes/null PT15M PT15M PT30M
Preheat oven to 350°F (180°C).Season the meat.Heat the oil in a skillet over high heat and sear the roast 5 minutes per side.Transfer to oven and roast 5 minutes.Keep meat warm.In the same skillet over medium-high heat, caramelize shallot in honey.Add red wine and reduce by half.Add demi-glace and continue cooking to desired consistency.Slice meat and top with slices of Migneron and red wine sauce.Serve with roasted root vegetables – parsnips, carrots, salsify, turnips.
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1 1/3 lb (600 g) beef inside round roast salt and pepper to taste 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil

Inside Round Roast with Red Wine Sauce and Migneron Cheese

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4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/3 lb
    (600 g)
    beef inside round roast
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  • salt and pepper to taste
  • 2 Tbsp.
    (30 mL)
    Irresistibles extra virgin olive oil
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    GALLO OLIVE OIL

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    $5.99 ea.

    1 L SELECTED VARIETIES


  • Irresistibles bio honey


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    AURORA HONEY

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    $5.99 ea.

    1 kg SELECTED VARIETIES


    CAPILANO MANUKA HONEY

    CAPILANO MANUKA HONEY

    $12.99 ea.

    375 g SELECTED VARIETIES


  • 1
    shallot, minced
  • 1 cup
    (250 mL)
    Hémisphère red wine
  • 1 cup
    (250 mL)
    veal demi-glace

  • salt and pepper to taste
  • 4
    slices Migneron de Charlevoix cheese
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    DELI SLICED, 2.64/100 g


    PARMIGIANO REGGIANO CHEESE

    PARMIGIANO REGGIANO CHEESE

    $12.89 /lb

    AGED 24 MONTHS, DELI CUT, $2.84/100 g


    IRRESISTIBLES ORGANIC CHEESE

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Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

Season the meat.

Heat the oil in a skillet over high heat and sear the roast 5 minutes per side.

Transfer to oven and roast 5 minutes.

Keep meat warm.

In the same skillet over medium-high heat, caramelize shallot in honey.

Add red wine and reduce by half.

Add demi-glace and continue cooking to desired consistency.

Slice meat and top with slices of Migneron and red wine sauce.

Serve with roasted root vegetables – parsnips, carrots, salsify, turnips.

Source : Académie Culinaire

Legal Notice

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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