Orange Balsamic Roast Beef with Herbed Quinoa Pilaf and Roasted Fennel - Canadian Beef

Orange Balsamic Roast Beef with Herbed Quinoa Pilaf and Roasted Fennel - Canadian Beef

canadabeef.ca

Feed a crowd with a modestly priced roast beef that is loaded with flavour and perfectly tender when cooked to medium-rare and carved into thin slices. Served w

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Cooking tools:

  • Instant-read thermometer
  • Roasting rack
  • Roasting pan
  • Carving knife
  • Microplane
  • Oven
  • Stove
  • Skillet
  • Baking sheet
  • Parchment paper
  • Whisk
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon

Ingredients

  • Roast
  • 3 lb (1.5 kg) Beef Inside Round Oven Roast
  • Salt
  • freshly ground black pepper
  • 2 tbsp EACH olive oil grainy Dijon mustard
  • 1 tbsp balsamic vinegar
  • 2 tsp finely chopped rosemary
  • 1 tbsp orange zest
  • Sides
  • 1/4 cup olive oil, divided
  • 2 tbsp balsamic vinegar
  • 4 cloves garlic, minced
  • 1 tsp finely chopped rosemary
  • 1 tsp salt and freshly ground black pepper (approx.)
  • 2 shallots, thinly sliced
  • 1 small red pepper, finely chopped
  • 1 cup quinoa
  • 3 cups baby spinach
  • 1/4 cup grated Parmesan cheese
  • 2 fennel bulbs, trimmed and fronds reserved
  • 1 tsp finely grated orange zest

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