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Grain-fed veal sirloin tip roast and warm potato, pepper and chive salad 2013-08-06 https://www.metro.ca/userfiles/image/recipes/Roti-pointe-surlonge-Veau-grain-Quebec-froid-salade-tiede-pommes-terre-poivron-ciboulette-4604.jpg PT40M PT50M PT7H30M

Oven temperature: 180°C (350°F)Heat about 45 ml (3 Tbsp.) butter and dash of oil in a large oven-proof skillet. Brown the roast on all sides for a few minutes. Roast in oven for 50 minutes. The centre of the meat should be pink. A meat thermometer should read be between 60 and 65°C (150°F) for medium rare.Remove roast from oven, let cool to room temperature, then refrigerate for 6 to 24 hours. Carve into very thin slices just before serving.Cook the potatoes in salted water until tender. Drain and refresh under cold water. Peel the potatoes and dice into about 1.5 cm (3/4 inch) pieces. You should have about 1 litre (4 cups) in all. Keep at room temperature in large bowl.Heat 45 ml (3 Tbsp.) olive oil in a small saucepan over medium heat. Add the peppers and sauté until tender. Add the capers and olives and cook 2 minutes. Season with salt and pepper. Add the vinegar, and cook 1 minute. Add 150 ml (2/3 cup) olive oil, and heat until mixture is hot. Pour the mixture over the potatoes, toss in the fresh chives, and mix gently.Spoon some of the potato salad in a mound on each plate. Add a few slices of cold sirloin roast.Garnish with some baby spinach and roquette leaves before serving.

6 Metro

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sufficient quantity, butter sufficient quantity, sunflower oil 3,5 lb (1 1/2 kg) grain-fed veal sirloin tip roast warm potato, pepper and chive salad 6 to 8 yukon gold potato, of equal size, unpeeled and whole sufficient quantity, olive oil 1 large red pepper, diced into 1/2 cm (1/4 inch) pieces 1/4 cup (60 mL) capers, drained 1/2 cup (125 mL) black olives, diced into 1/2 cm (1/4 inch) pieces Salt and pepper 1/3 cup (80 mL) balsamic vinegar 2/3 cup (170 mL) minced fresh chives

Grain-fed veal sirloin tip roast and warm potato, pepper and chive salad

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Gluten-free

servings

0:40

Preparation

0:50

COOKING

7:30

TOTAL TIME

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Ingredients

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sufficient quantity, butter

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sufficient quantity, sunflower oil

3,5 lb
(1 1/2 kg)
grain-fed veal sirloin tip roast

warm potato, pepper and chive salad

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ASPARAGUS OR CHERTO CHERRY TOMATOES OR LPC CREAMER POTATOES 680 g

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Product of Mexico, No. 1 Grade, or 255 g, PRODUCT OF MEXICO, or PRODUCT OF CANADA, CANADA No. 1 GRADE, SELECTED VARIETIES

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PRODUCT OF ONTARIO

ASPARAGUS OR CHERTO CHERRY TOMATOES OR LPC CREAMER POTATOES 680 g

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Product of Mexico, No. 1 Grade, or 255 g, PRODUCT OF MEXICO, or PRODUCT OF CANADA, CANADA No. 1 GRADE, SELECTED VARIETIES

6 to 8

yukon gold potato, of equal size, unpeeled and whole

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ASPARAGUS OR CHERTO CHERRY TOMATOES OR LPC CREAMER POTATOES 680 g

$2.99 ea. or /lb

Product of Mexico, No. 1 Grade, or 255 g, PRODUCT OF MEXICO, or PRODUCT OF CANADA, CANADA No. 1 GRADE, SELECTED VARIETIES

PARISIENNE POTATOES 2 lb

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ASPARAGUS OR CHERTO CHERRY TOMATOES OR LPC CREAMER POTATOES 680 g

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sufficient quantity, olive oil

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1 L

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500 ml SELECTED VARIETIES

1

large red pepper, diced into 1/2 cm (1/4 inch) pieces

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FRESH 2 GO INTERNATIONAL OLIVE TRAY

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Salt and pepper

1/3 cup
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2/3 cup
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minced fresh chives

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Imprimer ma sélection

Preparation

Oven temperature: 180°C (350°F)

Heat about 45 ml (3 Tbsp.) butter and dash of oil in a large oven-proof skillet. Brown the roast on all sides for a few minutes. Roast in oven for 50 minutes. The centre of the meat should be pink. A meat thermometer should read be between 60 and 65°C (150°F) for medium rare.

Remove roast from oven, let cool to room temperature, then refrigerate for 6 to 24 hours. Carve into very thin slices just before serving.

Cook the potatoes in salted water until tender. Drain and refresh under cold water. Peel the potatoes and dice into about 1.5 cm (3/4 inch) pieces. You should have about 1 litre (4 cups) in all. Keep at room temperature in large bowl.

Heat 45 ml (3 Tbsp.) olive oil in a small saucepan over medium heat. Add the peppers and sauté until tender. Add the capers and olives and cook 2 minutes. Season with salt and pepper. Add the vinegar, and cook 1 minute. Add 150 ml (2/3 cup) olive oil, and heat until mixture is hot. Pour the mixture over the potatoes, toss in the fresh chives, and mix gently.

Spoon some of the potato salad in a mound on each plate. Add a few slices of cold sirloin roast.

Garnish with some baby spinach and roquette leaves before serving.

Source : Metro

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