All character of a Sunday dinner, but easy enough for a Monday! Perfectly cooked oven-roasted beef striploin, served with a side of Yukon gold spuds, and caramelized Brussel sprouts. A luscious sauce of tart cherry preserves and savoury demi-glace is spooned over the plate making this meal one to remember.
Tip: For best results, remove beef from the fridge and allow it to come to room temperature before starting to cook.
Preheat oven to 400°F. Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large skillet over high. Pat beef striploin dry with paper towel. Season well with salt and pepper.
Add beef to hot skillet and sear for 1 minute on all sides. Line a baking sheet with foil. When beef is seared on all sides, place onto the baking sheet and into the oven.
Wash and slice yukon gold potatoes into 1 inch cubes. Add potatoes to skillet, reduce heat to medium, and season with salt and pepper. Saute for about 3 minutes until beginning to brown. Meanwhile, wash and halve the brussels sprouts. Add 2 tsp. (4 tsp. for 4 servings) of garlic to potatoes, toss. Remove baking sheet from oven and place potatoes on one side. Add brussels sprouts to opposite side with beef in the centre. Drizzle with 1/2 tbsp. (1 tbsp. for 4 servings) olive oil, sprinkle with nutmeg and season with salt. Place in oven and set timer for 10 minutes.
Prepare Cherry Demi-Glace
Heat 1/2 tbsp. (1 tbsp. for 4 servings) olive oil in a small saucepan over medium. Add red onion and cook until soft, about 2 minutes. Whisk in remaining garlic, cherry preserves, 1 cup (2 cups for 4 servings) water, and demi-glace seasoning. Season with black pepper. Bring to a boil, reduce heat to low and gently simmer.
Check Beef + Turn Roasting Vegetables
When timer goes off, take internal temperature of beef. Turn vegetables to roast evenly. If 135°F, remove from baking sheet, let sit, and allow internal temperature to come to 145°F for medium rare. If lower than 135°F, leave on baking sheet with vegetables and cook for another 5 minutes.
After beef has rested for a few minutes, slice against the grain into 1/2 inch pieces. Divide beef and roasted vegetables between serving plates and top with cherry demi-glace. Enjoy!