The Rural Voice, 2000-09, Page 61cheese, all the beef and top with
remaining cheese. Pack filling down
slightly.
Carefully invert the top half onto
the bottom half. Press down firmly on
the loaf and wrap tightly in plastic
wrap. Store the loaf in the refrigerator
for 15-30 minutes between 2 plates
with something heavy on top to keep
the loaf flattened. Serve sliced in
wedges.
Tip:
If you want to serve the loaf
warm, wrap in foil and place in
preheated 300°F (150°C) oven for 15
minutes until cheese melts.
SO SEASONABLE ROAST BEEF
3-4 lbs (1.5-2 kg) eye of round or
inside round roast
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) crushed
peppercorns
1/2 tsp (2 mL) oregano
Place roast on rack in roast pan.
Combine remaining ingredients and
spread on meat. Place in preheated
500°F (260°C) oven. Roast
uncovered, 30 minutes.
Reduce oven temperature to 275°F
(140°C). Add 1 cup (250 mL) water
to roast pan, continue roasting until
internal temperature reaches desired
doneness, approximately 1 1/2 hours
for 155°F (68°C) for medium done.
Remove roast from oven and let
stand, tented in foil, for 15 minutes .
before carving. Internal temperature
will rise about 5°F more.
AROMATIC BEEF WITH PINOT
NOIR SAUCE
3 lbs (1.5 kg) filet of beef
1/3 cup (75 mL) chopped Italian
parsley
1 tbsp (15 mL) chopped chives
1/2 tsp (2 mL) chopped fresh mint
2 tsp (10 mL) chopped fresh basil
I tsp (5 mL) chopped fresh
rosemary
2 cloves, garlic, minced
2 tbsp (25 mL) gin
1/4 tsp (1 mL) ground allspice
3 tbsp (45 mL) butter
2 tbsp (25 mL) olive oil
2 cups (500 mL) Pinot Noir
4 cups (I L) beef stock
(homemade or low -salt canned)
Trim beef fillet of fat and any
sinew. Mix together herbs, garlic, gin
and allspice. Blend 1 tbsp (15 mL)
herb mixture into butter. Stir oil into
remaining herb mixture and pour
over beef. Refrigerate beef for 12
hours or overnight. Reserve butter.
To make sauce, add wine into
skillet and reduce until only 1/4 cup
(50 mL) remains; add stock and
reduce until sauce lightly coats a
spoon, about 5-10 minutes.
Preheat oven to 425°F (220°C)
and roast fillet to your liking.
Remove from oven and let sit for 10
minutes. Reheat sauce and. on low
heat, whisk in reserved herb butter.
Slice meat into thin slices and serve
with sauce.
ROYAL PEPPERED ROAST
BEEF
2 4-5 lbs (2.5 kg) beef roasts, all
visible fat removed
2 tbsp (25 mL) vegetable oil
1 1/2 tsp (7 mL) fresh black
pepper. coarsely ground
1 medium onion, sliced
1 medium carrot. sliced
1 large stalk celery, sliced
1/2 cup (125 mL) dry red wine
Rub meat with oil and pepper and
place in an open roasting pan. Add
remaining ingredients.
Insert meat thermometer so tip
reaches centre of thickest part.
Place in 350°F (180°C) oven and
cook uncovered 1 1/2 hours or until
meat reaches desired doneness. If
more liquid is needed, use extra wine.
Remove and defat pan juices.
Remove meat from pan. Let stand 10
min. thinly slice and spoon pan juices
overall. Serve immediately.
HONEY DIJON MARINATED
STEAK
1 1/2 lbs (750 g) marinating steak
(inside round, outside round, eye
of round, sirloin tip, flank steak)
cut 1 inch (2.5 cm) thick
1/4 cup (50 mL) red wine vinegar
2 tbsp (30 mL) oil
2 tbsp (30 mL) honey
1 tbsp (15 mL) Dijon mustard
2 cloves garlic. finely minced
1 orange, juice and grated peel
Pierce steak with a fork and place
in plastic ziplock bag or shallow
baking dish. Combine remaining
ingredients and whisk until blended.
Pour over meat. Marinate at least 12
hours or overnight in refrigerator,
turning several times.
Remove meat from marinade and
grill on preheated barbecue over
medium high heat for 5-7 minutes per
side for rare, 7-9 minutes per side for
medium done. To serve. carve in thin
slices on the diagonal across the
grain.
STEAK TOPPINGS
Lemon Basil Rub
Combine 1 tsp (5 mL) each of
dried lemon peel. lemon pepper.
garlic powder and basil.
Herb Rub
Combine 1 tsp (5 mL) thyme with
1/2 tsp (2 mL) each of rosemary. sage
and black pepper.
Tex-Mex Rub
Combine 1 tsp (5 mL) each of
chili powder. oregano and garlic
powder and 1/2 tsp (2 mL) cumin
Dijon Pepper Crust
Spread 2 tbsp (25 mL) Dijon
mustard evenly over steaks. Top with
I tbsp (15 mL) coarsely crushed
black peppercorns.0
Cool, crisp, delicious
APPLES
Home Front Acres
Roger & Gall Farrell
9 varieties of apples grown
Also available: cider, pumpkins, squash
.,Hy 21 north of Ambedey across from Pine River Cheese
Open 6 days/week 10-6
395-5246
ALMOND'S FRUIT STAND
Top Quality Produce
Wide choice of apple varieties,
potatoes, spanish onions, squash,
pumpkins, baked goods & crafts
Open daily all year
Easl of Mealord on Hwy 26 519-538-2281
t")
Grandma Lambe's`
Homemade Res 8 Jams. Addles & Apple Products
Open 7 days a week year rourq
Highway 26. East of Mealord. (519) 538-2757
SEPTEMBER 2000 57