Cold Quebec Sirloin Tip Roast with Warm Potato, Sweet Pepper and Chive Salad

Type of cut: roasts

Yield: 6 servings

Degree of difficulty: easy

Preparation: 30 minutes

Cooking: 45 minutes

Cooking method: roasting

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Ingredients

  • 1 Quebec Grain-Fed Veal sirloin tip roast, approximately 1 kg (2 lb)
  • Salt and ground pepper to taste
Warm potato, sweet pepper and chive salad
  • 6 to 8 yellow flesh potatoes, similar size, unpeeled and whole
  • Olive oil in sufficient quantity
  • 1 large red pepper, diced in 1/2 cm (1/4 in.) pieces
  • 60 ml (1/4 cup) small capers in vinegar, drained
  • 125 ml (1/2 cup) black olives, diced in pieces of a little less than 1/2 cm (1/4 in.)
  • Salt and ground pepper to taste
  • 80 ml (1/3 cup) balsamic vinegar
  • 160 ml (2/3 cup) fresh chive, finely chopped

Preparation

  1. Preheat oven to 175°C (350°F).
  2. Season the grain-fed veal roast.
  3. Place the veal roast on a layer of vegetables or on a grill in a roasting pan.
  4. Cook in the oven until the internal temperature reaches 64°C (147°F). The meat will have begun to decrease in size and meat juices will rise to the surface. Turn the roast over half-way through cooking to obtain a uniform colour. Give between 20 and 30 minutes of cooking per inch of thickness according to the individual oven.
  5. Remove the roast from the oven, cover lightly with aluminium foil, set aside and keep warm for approximately 15 minutes. The heat will spread and the centre of the meat should reach 66°C (150°F).

Note: Cook the veal roast in advance and let it cool in the refrigerator until the internal temperature reaches 3°C (38°F).

Preparation of the warm potato salad
  1. Cook the potatoes in salted boiling water until tender. Drain and cool in cold water.
  2. Peel the potato and dice in 1.5 cm (1/2 in.) pieces. You should have approximately 1 litre (4 cups) in total. Set aside in a large bowl at room temperature.
  3. Heat 45 ml (3 tbsp) olive oil in a small saucepan on medium. Add red pepper and sauté until tender.
  4. Add capers and olives and cook for 2 minutes. Salt and pepper lightly.
  5. Add vinegar, wait 1 minute.
  6. Add 150 ml (2/3 cup) olive oil, heat until the mixture is warm.
  7. Pour the preparation on the potatoes, add fresh chive and gently fold. 
Preparation
  1. Thinly slice the roast and set aside.
  2. Make a little mound of potato salad on each plate.
  3. Add a few slices of cold roast and top with several young leaves of spinach and arugula before serving.

Wine pairing

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© Société des alcools du Québec, Montréal, 2007, 2011