Sunday roast as my grand'ma used to make it.
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 |
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.
per 1 serving (260 g)
Amount % Daily Value |
Calories 330 |
Fat 15 g 23 % |
Saturated
6.3 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 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Vegetables | ½ |
Meat and Alternatives | 4 |
Fats | 1 |
Other Foods | 0 |