Salt and pepper roast.
Add butter and oil to a hot skillet or roasting pan and brown meat on all sides.
Preheat oven to 400°F (200°C). Roast meat for 20 minutes.
Reduce temperature to 375°F (190°C) and continue cooking to desired degree of doneness.
Remove from oven, tent with foil and let stand 15 - 20 minutes before slicing.
Preheat a single burner to high. Place meat over unlit burner and close the lid. Cook to desired degree of doneness.
If barbecue has only one burner, roast on low with the lid down.
In a skillet, sweat shallots in butter. Add mushrooms and brown them.
Add wine and reduce by half. Add tomatoes and simmer, covered, for 10 minutes.
Add demi-glace and herbs and reduce, uncovered.
Adjust seasoning and, if necessary, thicken with tomato paste.
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.
© Société des alcools du Québec, 2007
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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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