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Roast beef au jus


10 minutes


1 h 50 minutes



Roast beef au jus
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22 ml (1 1/2 tbsp) herbes de Provence
30 ml (2 tbsp.) olive oil
3 cloves garlic, finely chopped
10 ml (2 tsp.) black pepper, crushed
5 ml (1 tsp.) salt
1 sirloin roast, about 1.36 kg (3 lb.)
15 ml (1 tbsp.) butter

125 ml (1/2 cup) carrots, sliced
125 ml (1/2 cup) onion, coarsely chopped
80 ml (1/3 cup) leek, sliced
125 ml (1/2 cup) celery, coarsely chopped
15 ml (1 tbsp.) flour
160 ml (2/3 cup) dry red wine
250 ml (1 cup) beef bouillon


  1. In a bowl, mix together the herbes de Provence, oil, garlic, pepper and salt.
  2. Spread the preparation evenly all over the roast. Set aside.
  3. Preheat the oven to 160°C (325°F).
  4. In an ovenproof skillet or pan, melt the butter and sauté the carrots, onions, leek and celery.
  5. Add the flour and continue cooking, stirring, for one minute.
  6. Deglaze with the wine and let reduce by half.
  7. Add the beef bouillon.
  8. Place the roast in the centre of the skillet.
  9. Cook in the oven for about 1 hour and 45 minutes, or until a meat thermometer inserted into the centre of the roast reads 64°C (148 °F) for medium-rare.
  10. Remove the meat from the oven, transfer it to a cutting board and cover loosely with aluminum foil.
  11. Let rest for 10 minutes before carving.
  12. Meanwhile, strain the cooking juices into a saucepan and keep hot. Adjust seasoning.
  13. Slice the roast and drizzle with the cooking juices.

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