Roast beef box
The cold weather is fast approaching and the time for warm, comforting meals has come. That’s why we offer you an all-in-one roasting box! From a succulent Quebec Beef Round Interior Roast, our Roast Box will allow you to have a wonderful, comforting meal with all the accompaniments needed to fill the plate. With all the ingredients in hand, you will manage to warm the heart of the whole family without too much hassle!
We work with local farmers in order to offer you pasture-raised Quebec beef. To assure quality, we choose producers who are conscientious about animal well-being, and focus on raising their cattle without hormones or antibiotics. We offer you beef equivalent to grade AAA or higher at all time. For unique flavour, tenderness and quality marbling, we prioritize the Angus breed.
The box includes :
- 1 Quebec roast beef of approximately 1.5 kg
- 2 Édouard et Léo sauces
- 500g of butternut squash puree
- 1 ready to eat spaghetti squash
- 300g of carrots
- 3 schallots
- 500g of Brussels sprouts
- 1 mix of aromatics
Cooking tip :
Cooking temperature of the roast beef: medium-rare 56ºC
- Preheat the oven to 300ºF.
- Generously salt each side of the roast.
- In a skillet over high heat, brown each side of the roast for about 4-5 minutes until the desired colour. Set aside.
- In the same skillet, over medium-high heat, brown the shallots, garlic and spices for 2-3 minutes until light brown.
- In a roasting pan, place the contents of the pan in the bottom. Place a rack in the middle and place the roast.
- Bake for about 1h30 or until the core temperature reaches 54ºC. (It is advisable to use a meat thermometer for cooking.) Once the desired doneness is reached, remove from the oven and wrap with aluminum foil for at least 20 minutes.
- Meanwhile, blanch the carrots for about 3-4 minutes, for Al Dente cooking. Drain.
- Cut the carrots into pieces and the Brussels sprouts in half. In a skillet over high heat, add a dash of vegetable oil and brown for about 4-5 minutes until well coloured.Season with salt and pepper to taste and coat vegetables with condiments of marinated mustard seeds and pickled onions.
- In simmering water, dip the bag of squash puree until it is hot. Place in a bowl and make sure it is well mixed.
- In a small saucepan or in the microwave, heat the Édouard and Léo sauce.
- In a skillet, heat the spaghetti squash with a knob of butter.
- Cut the roast into thin slices. Assemble plates with all the ingredients and drizzle the slices of the roast with Édouard and Léo sauce.
- Serve and enjoy.