Preheat the oven to 180*C/350*F.
In a roasting pan, sauté the onion in butter and oil.
Put the beef in the centre of the roasting pan and sear it on all sides. Remove from the heat.
Add the beef consommé, rosemary and oregano.
In a glass bowl, mix the powdered mustard and the flour. Sprinkle on the roast.
Continue the cooking in the oven at 180*C/350*F for about 20 minutes (calculate 20 minutes/kg or 10 minutes/lb.).
Half way through the cooking, insert a meat thermometer in the thickest part. For medium doneness, the thermometer should read 60*-65*C/130*-140*F.
Baste during the cooking and, if necessary, add beef consommé.
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.
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