Sunday roast as my grand'ma used to make it.
|2 tsp||coriander seeds||2 g|
|3/4 tsp||peppercorns||3 g|
|1.1 kg||beef, top sirloin|
|5 tsp||Dijon mustard||25 mL|
|5 tsp||butter, unsalted||22 g|
|2 tbsp||olive oil||30 mL|
|1 1/2||onions, finely chopped||300 g|
|3 cups||chicken broth||750 mL|
|3/4 cup||Port wine||190 mL|
|3/4 tsp||honey||6 g|
|5 tsp||cornstarch||12 g|
|3 tbsp||whipping cream 35%||45 mL|
|ground pepper to taste [optional]|
Before you start
The beef should be brought to close to room temperature at least 1 hour before cooking. Keep the serving plates warm on the stove while you're preparing the dish.
- Preheat the oven to 200°C/400°F.
- Coarsely grind the peppercorns and coriander seeds, using a pepper mill if available. Otherwise, place the spices in a plastic bag and crush them using a rolling pin. Brush the roast with the mustard, then coat it with the spices.
- Heat half of the butter and oil in a large ovenproof pan. Add the roast and sear it until it is brown on all sides, 8-10 min. Season with salt and pepper. Take the roast out of the pan and set it aside in a dish.
- Add the remaining butter and oil to the pan, then add the onion and sauté over medium heat until it is softened, about 3 min. Arrange the roast over the onion then put the pan in the middle of the oven.
- For rare doneness, cook the meat until a thermometer inserted in the meat reaches 48°C/118°F (about 15 min per 454 g/1 lb). Take the pan out of the oven, transfer the roast to a cutting board, cover it with an aluminum foil and let it stand 10 min.
- Meanwhile, in a saucepan, bring to a boil the broth, Port wine and honey. Cook the liquid is reduced to about 3/4 volume. Dissolve the cornstarch in 2 tablespoons of water then add the mixture to the saucepan. Stir in the cream and cook 2 min. Add salt and pepper to taste.
- Slice the meat thinly across the grain. Serve the slices on the warmed plates with the onions. Top with the sauce.
Nutrition Facts Table
per 1 Serving (260g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||½||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ½||servings|
ClaimsThis recipe is :
- Source of :
- Copper, Folacin, Magnesium, Manganese, Vitamin B1, Vitamin D, Vitamin E
- Good source of :
- Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin B2
- Excellent source of :
- Niacin, Selenium, Vitamin B12, Vitamin B6, Zinc
|Meat and Alternatives||4|