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Roast beef with old cheddar, porto and caramelized onions
Roast beef with old cheddar, porto and caramelized onions

Roast beef with old cheddar, porto and caramelized onions

Preparation 15 minutes
Cooking time 45 minutes
Servings 4 to 6


  • 60 ml (1/4 cup) softened butter
  • 10 ml (2 tsp) mustard powder
  • Salt and freshly ground black pepper
  • 1 beef eye-of-round roast, about 1 kg (2 1/4 lb)
  • 30 ml (2 tbsp) vegetable oil
  • 15 ml (1 tbsp) butter
  • 4 medium onions, thinly sliced
  • 1 packet gravy
  • 60 ml (1/4 cup) port
  • 125 ml (1/2 cup) Cru du Clocher cheese (or another old cheddar), grated


  1. Preheat the oven to 190°C (375°F).
  2. In a bowl, mix together the softened butter and mustard.
  3. Stir and set aside.
  4. Season the roast beef with salt and pepper.
  5. Coat the meat with mustard butter.
  6. Place the meat in a roasting pan.
  7. Add a bit of water to the roasting pan.
  8. Cook in the oven for about 45 minutes for rare doneness.
  9. In a skillet, heat the oil and butter over medium heat.
  10. Add the onions.
  11. Sauté for about 15 minutes, stirring frequently until caramelized.
  12. Remove from the heat and set aside.
  13. Prepare the gravy following the instructions on the package.
  14. Add the port.
  15. Set aside and keep warm.
  16. Remove the meat from the oven and cover with aluminum foil.
  17. Let rest for 10 minutes.
  18. At the last minute, add the cheese to the sauce and stir until melted.
  19. Do not boil.
  20. Cut the roast beef into thin slices and place on serving plates.
  21. Top with caramelized onions and hot gravy.
  22. Serve immediately with mashed potatoes and peas.
Availability in stores