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Boneless Strip Loin Roast, Madeira and Bear Paw Cookie Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/rosbif-contre-filet-sauce-madere-pattes-ours-4457.jpg
PT20M
PT55M
PT1H25M
Preheat oven at 350°F (180°C).Season the roast.In an ovenware frying pan, sear the roast with half the butter and oil. Oven cook until internal temperature reaches 145°F (65°C). The meat must be pink (rare).Remove the roast and let stand covered for 20 minutes.In the meantime, brown the onion in the remaining amount of butter and oil until it is lightly coloured.Add the sugar and caramelize. Deglaze with vinegar, then Madeira. Let reduce by a quarter.Add the demi-glace sauce. Add the crumbled cookies to bind and flavour the sauce.Strain.away from heat, whisk in the diced butter. Add salt, pepper.
6
Metro
4
3
5
4
1 1/2 kg striploin roast
2 Tbsp. (30 mL) butter
2 Tbsp. (30 mL) vegetable oil
3 Tbsp. (45 mL) white onion, sliced
1 1/2 Tbsp. (23 mL) sugar
2 Tbsp. (30 mL) wine vinegar
1/3 cup (80 mL) madeira wine
1 cup (250 mL) demi-glace sauce or beef consomme
4 cookies bear paw, crumbled
1/3 cup (80 mL) butter, diced
salt and ground pepper to taste
Boneless Strip Loin Roast, Madeira and Bear Paw Cookie Sauce
-
![]()
Lactose-free
6
servings
0:20
Preparation
0:55
COOKING
1:25
TOTAL TIME
Ingredients
-
1 1/2 kg
striploin roast
-
2 Tbsp.
(30 mL)butter
-
2 Tbsp.
(30 mL)vegetable oil
-
3 Tbsp.
(45 mL)white onion, sliced
-
1 1/2 Tbsp.
(23 mL)sugar
-
2 Tbsp.
(30 mL)wine vinegar
-
1/3 cup
(80 mL)madeira wine
-
1 cup
(250 mL)demi-glace sauce or beef consomme
-
4
cookies bear paw, crumbled
-
1/3 cup
(80 mL)butter, diced
-
salt and ground pepper to taste
Preparation
Preheat oven at 350°F (180°C).
Season the roast.
In an ovenware frying pan, sear the roast with half the butter and oil. Oven cook until internal temperature reaches 145°F (65°C). The meat must be pink (rare).
Remove the roast and let stand covered for 20 minutes.
In the meantime, brown the onion in the remaining amount of butter and oil until it is lightly coloured.
Add the sugar and caramelize. Deglaze with vinegar, then Madeira. Let reduce by a quarter.
Add the demi-glace sauce. Add the crumbled cookies to bind and flavour the sauce.
Strain.away from heat, whisk in the diced butter. Add salt, pepper.
Source :
Metro
Legal Notice
Lactose-free recipes
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.
