Roast Beef With Le Calumet
Ingrédients
- 180 g (6 oz) Le Calumet cheese, grated
- 125 ml (1/2 cup) bread crumbs
- 60 ml (1/4 cup) fresh parsley, chopped
- 30 ml (2 tbsp.) Dijon mustard
- 30 ml (2 tbsp.) butter, melted
- 15 ml (1 tbsp.) steak seasoning
- 15 ml (1 tbsp.) butter
- 1 kg (2.2 lb) beef for roasting (rib, topside, rump, etc.)
- 250 ml (1 cup) water
Préparation
Preheat oven to 375˚F (190˚C).
Mix the cheese, breadcrumbs, parsley, mustard, melted butter and steak seasoning.
In an oven-proof frying pan, melt the butter and sear the beef on all sides.
Pour the water into the frying pan and bake at 375˚F (190˚C) for 20 minutes.
Top the beef with the cheese preparation and press down lightly, adding some water to help the preparation stick as needed. Continue baking at 375˚F (190˚C) for an additional 20 minutes, or until cooked as desired.
Serve the beef sliced, covered with cooking juices and with vegetables on the side.
Portions 6
Preparation time
15 minutes
Cooking time
45 minutes
Accompaniments
These full-bodied wines have an intense colouring and a powerful, complex bouquet of fruit, spice, and sometimes woody aromas. They present a hearty tannic structure and a velvety sensation in the mouth.
© Société des alcools du Québec, Montréal, 2007, 2012