Roast Beef with Onion

2 Reviews
50% would make this recipe again

Sunday roast as my grand'ma used to make it.

Preparation : 20 min Cooking : 40 min Standing : 10 min
330 calories/serving


2 tsp coriander seeds 2 g
3/4 tsp peppercorns 3 g
1.1 kg beef, top sirloin, or filet mignon
5 tsp Dijon mustard 24 g
5 tsp butter, unsalted 22 g
2 tbsp olive oil 30 mL
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
1 1/2 onions, finely chopped 300 g
3 cups chicken broth 750 mL
3/4 cup Port wine 190 mL
3/4 tsp honey 6 g
5 tsp cornstarch 12 g
3 tbsp whipping cream 35% 45 mL

Before you start

The beef should be brought to close to room temperature at least 1 hour before cooking.

Keep the serving plates warm on the stove while you're preparing the dish.


  1. Preheat the oven to 200°C/400°F.
  2. Coarsely grind the peppercorns and coriander seeds, using a pepper mill if available. Otherwise, place the spices in a plastic bag and crush them using a rolling pin. Brush the roast with the mustard, then coat it with the spices.
  3. Heat half of the butter and oil in a large ovenproof pan. Add the roast and sear it until it is brown on all sides, 8-10 min. Season with salt and pepper. Take the roast out of the pan and set it aside in a dish.
  4. Add the remaining butter and oil to the pan, then add the onion and sauté over medium heat until it is softened, about 3 min. Arrange the roast over the onion then put the pan in the middle of the oven.
  5. For rare doneness, cook the meat until a thermometer inserted in the meat reaches 48°C/118°F (about 15 min per 454 g/1 lb). Take the pan out of the oven, transfer the roast to a cutting board, cover it with an aluminum foil and let it stand 10 min.
  6. Meanwhile, in a saucepan, bring to a boil the broth, Port wine and honey. Cook the liquid is reduced to about 3/4 volume. Dissolve the cornstarch in 2 tablespoons of water then add the mixture to the saucepan. Stir in the cream and cook 2 min. Add salt and pepper to taste.
  7. Slice the meat thinly across the grain. Serve the slices on the warmed plates with the onions. Top with the sauce.

Nutrition Facts Table

per 1 SERVING (260 g)


% Daily Value




15 g

23 %

Saturated 6.3 g
+ Trans 0.4 g

33 %


90 mg


350 mg

15 %


9 g

3 %


1 g

3 %


2 g

Net Carbs

8 g


32 g

Vitamin A

4 %

Vitamin C

4 %


3 %


24 %


This recipe is :
Excellent source of  :
Niacin, Selenium, Vitamin B12, Vitamin B6, Zinc
Good source of  :
Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin B2
Source of  :
Copper, Folacin, Magnesium, Manganese, Vitamin B1, Vitamin D, Vitamin E


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables ½
Meat and Alternatives 4
Fats 1
Other Foods 0

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Members' Reviews

2 Reviews (2 with rating only) 50% would make this recipe again

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