A Strip Loin roast has a thin shape so it cooks more quickly than chunkier roasts like Prime Rib. It also a snap to carve and little to no trimming required to serve. The Yorkies recipe here is courtesy of an old edition of Home & Gardens and the Frizzled Onions is a recipe that hails from Canadian Living. This is a real recipe-swap kind of recipe!
1Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with coarse salt and pepper. Place, fat side up, on rack in shallow roasting pan (no water is necessary). Insert oven-safe meat thermometer into centre of roast. Oven-sear by placing uncovered roast in preheated 450°F oven for 10 minutes. Reduce heat to 275°F. Cook until thermometer reads 145ºF for medium-rare, about 2-1/4 to 2-3/4 hours. Remove from oven.
2Place roast on cutting board; cover with foil and let stand for at least 15 minutes. Meanwhile, make Peppercorn Wine Sauce. Carve roast into thin slices and serve with hot sauce and Yorkie Puddings. Top with a few Frizzled Onions.
3PEPPERCORN WINE SAUCE: Drain off all but 2 tbsp fat from roasting pan (reserving the drained fat for the Yorkies). Heat pan drippings in roasting pan over medium-high heat. Whisk in 2 tbsp all-purpose flour; cook, stirring constantly, for 1 minute. Gradually whisk in 1 cup EACH sodium-reduced beef broth and red wine and 2 tsp cracked mixed peppercorns. Cook, stirring up any browned bits from bottom of pan. Whisk until sauce boils and thickens, about 4 minutes. Makes 1-1/4 cups.
4YORKIE PUDDINGS: To make ahead, in medium bowl, combine 1 cup flour and ½ tsp salt. Add 1 cup milk and 2 eggs; beat with mixer just until smooth. Cover and refrigerate until ready to cook (note allow batter to return to room temperature before using). To Cook: pour a bit of the reserved fat from the roast into each cup of a 12-cup muffin pan; heat the pan in 425ºF oven for 5 minutes. Divide Yorkie Pudding mixture among the muffin cups and bake 15 to 20 minutes until golden brown. Serve immediately.
5MAKE AHEAD FRIZZLED ONIONS: Toss thin slices of cooking onion in cornstarch that’s been seasoned with a bit of salt and pepper. Pan fry in batches in about ¼-inch sizzling hot canola oil, turning until crisp and golden, 2 to 3 minutes. Using a slotted spoon, remove to paper-towel lined plate to drain. (NOTE: can be made ahead up to 2 hours in advance, storing at room temperature.)
http://www.canadabeef.ca/wp-content/uploads/2016/12/RS3446_Roast-Beef-with-Peppercorn-Wine-Sauce-and-Yorkies-with-Frizzled-Onion-scr.jpg800541Joycehttp://canadabeef.staging.wpengine.com/wp-content/uploads/2016/09/the-best-in-canada-beef-ribbon.pngJoyce2016-12-06 04:05:002016-12-07 05:10:23Roast Beef with Peppercorn Wine Sauce and Yorkies
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