Serves : 4
Preparation time: 5 minutes
Cooking time: 50 to 65 minutes
INGREDIENTS
- 800 g (27 oz) to 1 kg (2 lb) Québec roast beef
- 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
- 90 ml (6 tbsp) strong mustard
- 5 ml (1 tsp.) herbes de Provence blend
- 60 ml (4 tbsp) breadcrumbs
- 18 Chipollini or Grelot onions, peeled
- 8 small turnips, halved
- 500 ml (2 cups) beef broth
- 3 garlic cloves, chopped
- 60 ml (4 tbsp.) maple syrup
- 4 portions pasta or rice, cooked
- Salt and pepper to taste
PREPARATION
- Preheat oven, rack in center, to 200°C (400°F).
- In a hot skillet, sear roast beef coated with Mycryo butter or in the fat of your choice, 2 minutes on each side. Set aside.
- In a bowl, mix mustard, herbes de Provence and breadcrumbs.
- Coat the roast with this mixture.
- Place the roast in a roasting pan, add the onions, turnips, broth, garlic and syrup and bake for 45 to 60 minutes, or until the roast reaches a temperature of 50°C (122°F).
- Remove from oven, cover with aluminum foil and let stand for 10 minutes.
- Check the seasoning of the pan juices, reducing if necessary. Cut the roast into slices.
- Serve with pasta or rice topped with the cooking juices.
