Preheat oven to 450°F (230°C).
Pat roast dry with paper towels.
Rub mustard and thyme over roast.
Insert a meat thermometer in the centre of the roast, put it in a roasting pan and oven-sear it for 10 minutes.
Reduce heat to 275°F (140°C) and roast uncovered to desired doneness. For a 2-lb. (1-kg) roast, estimate 1¾ hours for medium-rare and 2 hours for medium.
Remove from oven, tent with foil, and let stand for at least 15 minutes.
Gravy: Mix cornstarch into 1/4 cup (60 mL) of beef broth. Heat drippings in roasting pan over medium-high heat, adding broth and stirring in cornstarch-broth mixture. Cook, stirring, until reduced to desired thickness.
Reduce heat and season. Stir in balsamic vinegar to taste, and if desired, heavy cream. Serve.
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.
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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