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ROAST BEEF WITH MONTREAL SPICE RUB & HORSERADISH AIOLI ELU Cook Time Serves 60 - 70 min 4-6 DS Outside round roast seasoned with Montreal steak spice, roasted and served with jus and an easy to make aioli. Aioli is a garlicky mayonnaise that in this case is also flavoured with hot horseradish. Dollop the aioli alongside the meat once plated. Ingredients 1 (about 2 1/2 to 3lb.) outside round roast 2 tbsp Montreal steak spice, or to taste (see Note) 1 cup mayonnaise 2 tbsp extra hot prepared horseradish 2 tsp lemon juice 2 tsp whole grain Dijon mustard 1 large garlic clove, minced 1 tbsp chopped fresh parsley (optional) 2 1/2 cups beef bone broth or beef stock (see Note) Notes: 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 450 F. Place roast in a small roasting pan. Sprinkle and rub all over with the Montreal steak spice. Roast for 10 minutes, and then reduce heat to 325 F. Now cook roast to the desired doneness, about 50 to 60 minutes more cooking time for a rare to medium-rare roast (see Note). 2. While roast cooks, make aioli by placing the mayonnaise, horseradish, lemon juice, mustard, garlic and parsley, if using, in a bowl. Mix to combine, and then cover and refrigerate aioli until needed. 3. When roast is cooked, transfer to a plate, tent with foil and let rest 10 to 15 minutes. While beef rests, make jus for it by set the roasting pan on the stovetop over medium-high heat. Add the bone broth (or stock) and bring to a simmer. Simmer a few minutes, until a rich tasting jus is created. When rested, transfer roast to a cutting board, thinly slice and serve with the aioli and jus. Montreal steak spice is sold in our bottled herb and spice aisle. Beef bone broth is sold in the aisle canned soups are sold. It has à deep, rich flavour, which becomes even more so when you use it to make jus for roast beef. À 700 mL jar of it will yield the amount needed here