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Pepper-Crusted Top Sirloin Roast and Apple Sauce https://www.metro.ca/userfiles/image/recipes/rosbif-haut-surlonge-poivres-sauce-pommes-4679.jpg PT15M PT20M PT45M
Preheat the oven at 400°F (200°C ). Crush the peppercorns with a mortar and pestle or with a saucepan and cutting board. Brush the roast with Dijon mustard. Sprinkle with crushed pepper. Place the onion slices in a frying pan and put the roast on top of them. Cook in the oven until medium rare or desired degree of cooking. Let sit for 10 minutes on a sheet of aluminum foil before slicing. <strong>Apple sauce </strong>In a skillet, heat the butter over medium. Sauté sliced apples and add balsamic vinegar and apple juice. Season. Cover. Bring to a boil, lower heat and cook about 4 minutes or until apples have consistency of applesauce. Keep warm. Before serving, add cream and adjust seasoning.
4
1 Tbsp. (15 mL) 5 pepper mix 1 lb (454 g) top sirloin roast 1 cup (180 mL) Dijon mustard 1 onion, sliced apple sauce 2 Tbsp. (30 mL) butter 2 red apples, peeled, minced 2 Tbsp. (30 mL) balsamic vinegar 1/2 cup (125 mL) apple juice 1/2 cup (125 mL) whipping cream
Pepper-Crusted Top Sirloin Roast and Apple Sauce

Pepper-Crusted Top Sirloin Roast and Apple Sauce

Rate this recipe
17 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:20
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    5 pepper mix
  • 1 lb
    (454 g)
    top sirloin roast
  • 1 cup
    (180 mL)
    Dijon mustard
  • 1
    onion, sliced

  • apple sauce
  • 2 Tbsp.
    (30 mL)
    butter
  • 2
    red apples, peeled, minced
  • 2 Tbsp.
    (30 mL)
    balsamic vinegar
  • 1/2 cup
    (125 mL)
    apple juice

  • salt, pepper to taste
  • 1/2 cup
    (125 mL)
    whipping cream
Imprimer ma sélection

Preparation

Preheat the oven at 400°F (200°C ).

Crush the peppercorns with a mortar and pestle or with a saucepan and cutting board.

Brush the roast with Dijon mustard.

Sprinkle with crushed pepper.

Place the onion slices in a frying pan and put the roast on top of them.

Cook in the oven until medium rare or desired degree of cooking.

Let sit for 10 minutes on a sheet of aluminum foil before slicing.

<strong>Apple sauce

</strong>In a skillet, heat the butter over medium.

Sauté sliced apples and add balsamic vinegar and apple juice. Season. Cover.

Bring to a boil, lower heat and cook about 4 minutes or until apples have consistency of applesauce. Keep warm.

Before serving, add cream and adjust seasoning.

Source : Académie Culinaire

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

Beer and meal pairing

Robust & malty

Robust & malty

Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.

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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