Beef cutlet with maple butter and horseradish

Serves : 4

Preparation time: 15 minutes

Cooking time : 15 to 20 minutes

Ingredients

• 500 g (17 oz) Québec beef onglet
• 45 ml (3 tablespoons) Québec maple butter
• 30 ml (2 tbsp.) soy sauce
• 2 garlic cloves, minced
• 30 ml (2 tbsp.) horseradish
• 60 ml (4 tbsp.) butter
• Salt and pepper to taste

Roasted carrots

• 12 to 16 multicolored carrots, halved
• 60 ml (4 tbsp.) white balsamic vinegar
• 15 ml (1 tbsp.) herbes de Provence blend
• 90 ml (6 tbsp) olive oil
• 2 garlic cloves, chopped
• 90 ml (6 tbsp) chives, finely chopped
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 218°C (425°F).
2. Season meat with salt and pepper.
3. In a bowl, combine maple butter, soy sauce, garlic and horseradish.
4. In a hot skillet, sear the meat in the melted butter for 2 minutes on each side.
5. On an ovenproof baking sheet, brush the meat with the prepared maple butter mixture and bake for 12 to 20 minutes, depending on doneness.
6. Wrap in aluminum foil and let rest for 5 minutes.
7. Meanwhile, in a bowl, combine carrots, balsamic vinegar, herbes de Provence, olive oil, garlic, salt and pepper.
8. Spread the carrots on a baking sheet and bake for 8 minutes.
9. Sprinkle the chopped chives over the carrots.
10. Serve the onglet with the roasted carrots and the starch of your choice.