Circulaire actuelle Quality Foods - Valable à partir du 30.01 au 05.02 - Page n° 2

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PUB STYLE ROAST BEEF WITH ROSEMARY POPOVERS Black Angus beef slathered with English mustard, roasted and served with rich gravy and popovers, Yorkshire pudding baked in a muffin pan. lf you really enjoy popovers, double the recipe for them and make 12. Ingredients 3 large eggs 1/4 cup + 2 tbsp milk 1/4 cup + 2 tbsp water 3/4 cup + 3 tbsp all purpose flour (divided) 1 tsp minced fresh rosemary (see Options) 1/4 tsp salt, plus some to taste Freshly ground black pepper, to taste Vegetable oil spray 1 (1 to 1.3 kg) outside round beef roast 2 to 3 tbsp hot English-style mustard (see Note) 2 1/4 cups beef stock Notes: Prepared English style mustard, such as Keen's brand, is sold in our condiments aisle. Beef roasts vary in thickness, why it's essential to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast, to accurately gauge doneness. À rare roast is done at 120 F to 125 F: medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing Method 1. Preheat oven to 450 F. Crack eggs into a bowl and beat well. Whisk in milk and water. Combine 3/4 cup flour, rosemary, 1/4 tsp salt and black pepper, to taste, in second bowl. Whisk flour mixture into the wet mixture until a batter is created. 2. Very thoroughly grease 6 cups of a good quality non-stick muffin pan with vegetable-oil spray. {Don't use a well-worn pan for the popovers or they/IL stick Pour in the batter, filing each cup almost to the top. Bake in the middle of the oven 10 minutes. Reduce oven to 325 F and bake 35 to 40 minutes more, or until popovers are puffed and golden and almost dry in the centre. Cool popovers à few minutes, and then carefully remove from the pan, set on a baking sheet and set them aside for now (see Options). 3. To cook roast, return oven to 450 F. Set beef in a small roasting pan. Brush it with the mustard; season with salt and pepper. Roast for 20 minutes. Reduce heat to 325 F. Cook roast to desired doneness, allowing about 40 to 50 minutes more cooking time for a rare to medium-rare roast (see Note). 4. Transfer roast to a cutting board, tent with foil and rest 10 minutes. Set popovers in the oven to warm. To make gray, set roasting pan over medium-high heat. Place stock and 3 tbsp flour in a bowl and whisk until smooth. Pour this mixture into the pan and bring to a simmer. Simmer and whisk until thickened grawy is created. Season gravy with salt and pepper. 5. Transfer grawy to a sauceboat, Thinly slice roast and serve with the gravy and popovers. Notes: You can bake the popovers many hours before needed, cool them, and then cover until ready to reheat and serve with the roast. Fresh rosemary is sold in our Produce Department. If you don't care for its taste, simply omit from the recipe and make plain popovers.