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Roast beef with old cheddar, porto and caramelized onions
Preparation
15 min
Cooking time
45 min
Servings
4 to 6
Ingredients
- 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
Preparation
- Preheat the oven to 190°C (375°F).
- In a bowl, mix together the softened butter and mustard.
- Stir and set aside.
- Season the roast beef with salt and pepper.
- Coat the meat with mustard butter.
- Place the meat in a roasting pan.
- Add a bit of water to the roasting pan.
- Cook in the oven for about 45 minutes for rare doneness.
- In a skillet, heat the oil and butter over medium heat.
- Add the onions.
- Sauté for about 15 minutes, stirring frequently until caramelized.
- Remove from the heat and set aside.
- Prepare the gravy following the instructions on the package.
- Add the port.
- Set aside and keep warm.
- Remove the meat from the oven and cover with aluminum foil.
- Let rest for 10 minutes.
- At the last minute, add the cheese to the sauce and stir until melted.
- Do not boil.
- Cut the roast beef into thin slices and place on serving plates.
- Top with caramelized onions and hot gravy.
- Serve immediately with mashed potatoes and peas.
