Petite Tender Shoulder Beef Oven Roast is a new cut that you should ask for at the butcher shop, but a centre-cut beef tenderloin will work as well. Any leftover relish will keep in refrigerator for up to 2 weeks. It makes a great condiment for hamburgers or sandwiches. To simplify the prep, you can make the aioli and the relish a few days ahead.
¼ cup liquid honey
2 tbsp EACH Worcestershire sauce and Dijon mustard
1 lb (500 g) Centre-cut Beef Tenderloin or Petite Tender Shoulder Beef
Coarse salt and freshly ground pepper
Corn Pickle Relish
1 tbsp extra-virgin olive oil
1 sweet green pepper, seeded, cut into chunks
2 cloves garlic, coarsely chopped
½ tsp EACH salt and freshly ground pepper
1 cup gherkin-style pickles, coarsely chopped
1 cup frozen corn niblets, thawed
2 tbsp EACH apple cider vinegar and granulated sugar
½ cup mayonnaise
2 tbsp horseradish
1 tbsp Dijon mustard
1Beef: Combine honey, Worcestershire sauce, Dijon mustard in bowl; set aside half of the mixture and reserve. To marinate, place beef in plastic bag with honey mixture; seal and refrigerate for 2 to 24 hours. Remove beef from marinade and pat dry with paper towels. Sprinkle beef all over with salt and pepper. Heat oil over medium-high heat in heavy oven-proof skillet; add beef and cook, turning, until golden brown all over, about 8 minutes. Place in 350°F (180°C) oven for 15 to 20 minutes for medium-rare doneness or until digital instant-read thermometer inserted into thickest part of beef reads 145°F (63°C). Brush with reserved honey mixture, cover with foil and let beef rest for at least 5 minutes prior to slicing.
2Relish and Aioli: Heat olive oil in saucepan over medium-high heat. Add green pepper, red onion, garlic, salt and pepper. Cook until softened, about 3 minutes. Add pickles, corn, vinegar and sugar. Stirring to dissolved sugar. Bring to boil; reduce heat and simmer until slightly thickened, about 8 minutes. Let cool slightly and then transfer mixture to food processor and pulse to combine, about 1 minute. (Make-ahead: Cool, cover and refrigerate for up to 2 weeks.)
3Aioli: in bowl, stir together mayonnaise, horseradish and Dijon mustard. Set aside.
4To assemble: Spread aioli on buns. Top with slice of beef and dollop of relish.
https://www.canadabeef.ca/wp-content/uploads/2016/11/RS4174_Job_12953-scr.png800600Joycehttps://www.canadabeef.ca/wp-content/uploads/2016/09/the-best-in-canada-beef-ribbon.pngJoyce2016-11-16 04:31:382016-11-16 04:46:40Roast Beef Sliders with Pickle Relish and Aioli
We take your interest in our newsletter as a compliment and respect your right to privacy. We will not share or distribute your personal information and you can opt out anytime. We hope you enjoy our newsletter, thank you for Joining Us! ~Canada Beef