Roast beef with red beer and portobello juice
- Preparation 10 min
- Refrigeration 24 h
- Cooking 55 min
- Servings 4 to 6
- Freezing Absolutely
Cook mode
Add to favorites
Ads
Quick access
Blow up your friends by cooking this roast beef with red beer and portobello juice! A juicy piece of meat, a solid red wine, good company, what more do you need? I like serving this meal with baked or mashed potatoes and roasted vegetables. You have some meat left? Cut it into thin slices and make yourself a deluxe sandwich the next day !!! Your coworkers will clearly be jealous.
Ads
Ads
Ingredients
- 1 kg tied (at least) roast beef (inside round or sirloin)
- 500ml of Boutefeu red beer from the Microbrasserie du Lac-Saint-Jean (or other light red beer)
- 2 tablespoons brown sugar
- 1 teaspoon salted spices from Bas-du-Fleuve
- 1 tablespoon Dijon mustard
- 1 tablespoon old-fashioned mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons butter
- 200g portobellos mushrooms (about 4 big)
- 1 cup hot chicken broth
- Salt and pepper from the mill
Ads
Preparation
- Place the roast in a large airtight bag and add 1 1/4 cups of beer, the brown sugar and the salted spices. Shake and refrigerate for the night. Return from time to time.
- Preheat oven to 425 °F.
- In a bowl, mix the mustards, garlic powder and onion powder and set aside.
- Cover the bottom of a roasting pan with foil and put the grill on top. Place the roast on the grill, pour the marinade juice into the bottom of the roasting pan and add 1 cup of water. Generously season the beef with salt and pepper on all sides and brush with the mustard mixture.
- Place in the oven and cook for 15 minutes. Lower the oven temperature to 375 °F and continue cooking for about 30 minutes, or until the internal temperature is 135 °F for rare cooking or 145 °F for medium-rare. Remove from oven, cover roast with foil and let stand for 10 minutes before slicing. Filter the juice from the bottom of the roasting pan and set aside.
- Meanwhile, prepare the portobello juice. In a large skillet heated over high heat, add butter and portobellos then season with salt and pepper. Sauté the mushrooms for 5 to 6 minutes while stirring.
- Deglaze with the remaining beer and scrape the bottom to get all the flavours. Add the chicken broth, the juice from the bottom of the roasting pan and season with salt and pepper.
- Bring to a boil and simmer for 5 minutes, stirring. Serve on the roast without moderation!
Our sommeliers suggest
Château Larose-Trintaudon 2010
Ah Bordeaux... have I already told you how much these wines fill me with happiness? It does not matter, here is another of these precious nectars which I conjure you to buy at the box. And what is this little hidden treasure? We're talking about Château Larose-Trintaudon at $ 26.65... the magnificent 2010 vintage! The first fragrances are leather, cedar and raspberry. The palate is ripe, soft tannins and a final my friends ... phew! It lasts, it lasts ...
See the product
Boutefeu, Microbrasserie du Lac St-Jean, 5.1%
With notes of caramel, walnut, toasted and slightly herbaceous, the Boutefeu will recall the aromas that it will bring to the meat. The grilled and caramel beer will melt with the earthy aromas of the mushroom. Its slight bitterness and residual sugar will please the notes of slightly caramelized meat. A beer for the dish and one for the chef!
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Add to my favorites
Ads
Ads
Ads