Premium Beef Roast with Espresso Rub and Balsamic Gravy
|
 |
| This impressive dish is great for
entertaining. Easy as one, two, three! |
| Espresso Rub |
| 1 tbsp |
(15 mL) |
each, freshly ground espresso coffee &
packed brown sugar |
| 1 tsp |
(5 mL) |
each, salt & freshly ground pepper |
| 4-6 lb |
(2-3 kg) |
beef premium oven roast
(ex: top sirloin, prime rib,
rib eye) |
| Preheat oven to
325°F (160°C). Combine ground coffee, brown sugar, salt and
pepper and rub all over beef.
Place roast, fat side up, on a rack in a roasting pan.
Insert meat thermometer into the centre of roast, avoiding
fat and bone. Cook, uncovered, to desired doneness (see
chart right). Remove roast to cutting board. Tent with foil
for 10 to 15 minutes to allow the temperature to rise by 5°F
(3°C) before carving. Serve with balsamic gravy (recipe
right).
Makes: 8 to 12 servings.
| DONENESS |
ROASTING TIME
(approx. per lb/500 g) |
INTERNAL TEMP.
(when removed from oven) |
|
RARE |
20 minutes |
135°F
(57°C) |
|
MEDIUM |
25 minutes |
155°F
(68°C) |
|
WELL |
30 minutes |
165°F
(74°C) |
|
| Balsamic Gravy |
| 1 cup |
(250 mL) |
balsamic vinegar |
| 1 cup |
(250 mL) |
beef broth & pan
drippings |
| |
|
splash of red wine |
| 1/4 cup |
(50 mL) |
butter |
| 2 tsp |
(10 mL) |
flour |
| In a small saucepan, boil
vinegar to reduce to half (about 20 minutes). Add broth, pan
drippings from roast and red wine. Combine butter and flour
in a dish and gradually stir into vinegar mixture. Bring to
a boil; reduce heat and cook for 1 minute, stirring
constantly.
Makes: 1 1/2 cups (375 mL).
Beef Information Centre
www.beefinfo.org
|
|
Product Suggestion: Wolf Blass Premium Selection Cabernet
Sauvignon. Try this beefy, muscular cabernet. Visit
www.liquormartsonline.com for more information.
| Photo used with
permission. All rights reserved. Manitoba Agriculture,
Food and Rural Initiatives |
|
|
|
HomeContact
UsAbout
ManitobaDepartmentsLinksPrivacy 
