Roast Beef
Print Category Rosbif and Roast Thematic No thematic Source Académie Culinaire Evaluation
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Ingredients
- 2 Tbsp. (30 mL) vegetable oil
- 2 1/2 lb. (1,25 kg) french cut beef roast
- 1 carrot, minced
- 1 celery stalks, sliced
- 1 onion, finely chopped
- 5 Tbsp (75 mL) red wine
- 1 cup (250 mL) veal stock
- 1 bouquet garni
- 2 garlic cloves, chopped
- Salt and pepper
preparation
- Preheat oven to 425°F (220°C). Season beef with salt and pepper. In a saucepan, heat oil and lightly brown the meat for a couple of minutes on all sides.
- Transfer the meat to a roasting pan and cook in oven for 10 minutes. Reduce heat to 180 °C (350 °F) and cook until desired doneness. Turn meat every 10 minutes and baste regularly. Verify the internal temperature. Remove from oven and cover with foil, let rest.
- In the same roasting pan, add vegetables and cook for 10-15 minutes. Reserve. Deglaze with red wine and add veal stock. Add bouquet garni and garlic. Cook for 5 minutes. Pass through a sieve and adjust seasoning. Serve sliced with sauce.
Cook commentary
Serves: 6
Suggestion
Cooking time will vary according to the thickness of the piece of meat.
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