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New Winter Recipe Video!


Rôti de Ma Grand Mère



My grandmothers amazing sirloin roast with fresh lemon flavor, French oil cured black olives, thyme, white wine and shallots.


Simple, stunning French flavours, from my grandmothers rustic table to yours. French comfort food for a cold February winter’s day. Sit at my table, enjoy a glass of wine, savory tenderloin and good conversation.


The Recipe!


~ 3 lb (2-4lbs is fine) aged sirloin roast (make nice with your butcher and he can get you some fine aged cuts)
~ Extra virgin olive oil
~ 2-3 large French shallots
~ 12 Oz of white wine
~ 2-3 small yellow zucchini, cut into strips and tossed with a few tablespoons of extra-virgin olive oil, sea salt and fresh cracked pepper to taste.
~ 2 lemons
~ 1/2 cup of pitted oil cured black olives
~ Several thyme sprigs
~ One dozen cherry tomatoes.


For sauce;
~ 2 cups of white wine
~ 1 cup of heavy cream
~ Pinch of sea salt and fresh cracked pepper
~ Juice of one lemon
~ One tablespoon of honey
~ 1/2 cup of sour cream for thickening if desired.


Pre-heat oven to 375.
Truss aged sirloin roast as seen in video. Rub the zest of one lemon on top and bottom of roast. Place extra bits of lemon zest left over in browning pan.
Caramelize the roast on all sides with several tablespoons of extra-virgin olive oil and shallots in a large pan on a high flame. Remove shallots and place in a large baking dish when caramelized. Continue browning roast. Place a few tablespoons of extra-virgin olive oil in baking pan with shallots. Place caramelized roast in pan with one cup of white wine, sprigs of thyme, olives and one sliced lemon. Bake for 1 hour for rare another 1/2 – 3/4 hour for medium. After 30 minutes and add zucchini and cherry tomatoes.


Make a beautiful sauce! In the pan that caramelized roast, deglaze pan with 2 cups of white wine and reduce on a medium fire until 1/2 the volume. Add 1 cup of heavy cream, pinch of sea salt, fresh cracked pepper, juice of one lemon and a tablespoon of honey. keep on a low flame, whisking occasionally until roast is done. Whisk in 1/2 cup of sour cream if you would like it a bit thicker.



Saffron Brown Jasmine Rice
Saffron Brown Jasmine Rice

The Recipe!

~ 1 cup of brown Jasmine rice
~ 1 cup of water
~ 1  and 1/2 cup of whole milk
~ 2 teaspoons of honey
~ 1 yellow zucchini, slivered
~ 1 teaspoon of salt and pepper (or use 1 tablespoon of chicken stock like I did)
~ 2 teaspoons of butter (optional -but it reeeealy helps)
~ 5 threads of saffron
~ Juice of one lemon and 1 teaspoon of lemon zest
~ 1 teaspoon of Herbs De Province                       

Place all of the ingredients in a covered pan, bring to a boil and reduce to a simmer on a low heat for 15 minutes. Add zucchini and cook another 15 minutes, or until rice is tender and liquid is absorbed. Garnish with oil cured black olives, lemon slice from roast and a few tiny hot peppers.

Rôti de Ma Grand-Mère


Author deniebernier

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Join the discussion 2 Comments

  • This is just beautiful. You have made your grandmother proud with the love that you have poured into this dish.

    • deniebernier says:

      That is so kind of you Jessica! I do have such fond memories of my grandmother and helping her in the various kitchens. She herself prepared everything with care, expertise and love. She was proud of her work, and loved to make patrons, family and friends happy at the table. I certainly have not fallen far from the tree – as I love to please people at the table as well!

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