LCBO Food & Drink Holiday 2018

QUICK & EASY  IN PRAISE OF GLAZE

Guinness-Horseradish Glaze

4 Preheat oven to 450°F (230°C). 5 In a large, heavy ovenproof skillet, brown beef tenderloin on all sides. Brush beef with one-third of glaze, then transfer skillet to oven and roast for 15 minutes. Brush beef with a fur- ther one-third of glaze, then roast until a meat thermometer inserted into thickest part of ten- derloin registers 125°F to 130°F (52°C to 54°C) for medium-rare, 10 to 15 minutes. 6 Remove beef from oven and transfer to a cutting board. Brush with remaining glaze and let stand for at least 15 minutes before slicing.

Dark and delicious, this glaze packs a punch of flavour so works best on hearty roasts, like beef tenderloin, prime rib or a leg of lamb. Our recipe gives instructions for glazing a tender- loin, but for prime rib or a lamb leg start brush- ing on the glaze 30 minutes before the end of cooking time. 1 cup (250 mL) stout, such as Guinness draught ½ cup (125 mL) packed brown sugar 2 cloves garlic, minced 2 tsp (10 mL) well-drained prepared hot horseradish 1 tsp (5 mL) finely minced fresh thyme leaves 3 lb (1.36 kg) piece beef tenderloin 1 In a medium saucepan, stir together Guin- ness and sugar. Bring to a boil over high heat, stirring to dissolve sugar. 2 Reduce heat to medium and boil gently, until mixture has reduced to about ⅓ cup (80 mL) and is syrupy, about 20 minutes. 3 Remove from heat and stir in garlic, horse- radish and thyme. Set aside to cool slightly.

Makes about ⅓ cup (80 mL); enough for one 3-lb (1.36-kg) beef tenderloin

WHAT TO SERVE Guinness Draught LCBO 270447, 500 mL, $3.05 Beronia Reserva VINTAGES ESSENTIALS 50203, $21.95

SAFETY FIRST For a glaze that is added to a roast at intervals, divide the glaze among two or three bowls so there is no danger of contaminat- ing it with undercooked juices from the roast.

THE FINISHING TOUCH

GET CREATIVE Use our recipes as a springboard to your own creations. Change up ingredients, choosing your own sweet and punchy add-ins, and anoint other types of meat, poultry and fish (you’ll find suggestions with the recipes).

For best flavour, slather on our glazes, except the one for fish, toward the end of cooking time, then give the roast a final lacquering after it comes out of the oven.

90  FOOD & DRI NK HOLIDAY 2018