Roast Beef with Onion

2 Reviews
50% would make this recipe again

Sunday roast as my grand'ma used to make it.

This recipe is incompatible with your food profile

Preparation : 20 min Cooking : 40 min Standing : 10 min
330 calories/serving

Ingredients

2 tsp coriander seeds 2 g
3/4 tsp peppercorns 3 g
1.1 kg beef, top sirloin, or filet mignon
1 1/2 tbsp Dijon mustard 24 g
1 1/2 tbsp butter, unsalted 22 g
2 tbsp olive oil 30 mL
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
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
1 1/2 tbsp cornstarch 12 g
3 tbsp whipping cream 35% 45 mL

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.

Method

  1. Preheat the oven to 200°C/400°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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 (260 g)

Amount

% Daily Value

Calories

330

Fat

15 g

23 %

Saturated 6.3 g
+ Trans 0.4 g

33 %

Cholesterol

90 mg

Sodium

350 mg

15 %

Carbohydrate

9 g

3 %

Fibre

1 g

3 %

Sugars

2 g

Net Carbs

8 g

Protein

32 g

Vitamin A

4 %

Vitamin C

4 %

Calcium

3 %

Iron

24 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables ½
Meat and Alternatives 4
Fats 1
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

2 Reviews (2 with rating only) 50% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beef | Main courses/Entrées | High Iron | Bake | British

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.