Pistachio & mustard crusted beef with quince jus Recipe
Ingredients
215g (1 1/2 cups) pistachio kernels
1 cup firmly packed fresh continental parsley leaves, chopped
70g (1 cup) coarse sourdough breadcrumbs (made from day-old bread)
2 tablespoons Dijon mustard
2 eggs, lightly whisked
2 (about 2.5kg each) beef standing rib roasts (4 cutlets on each), French trimmed
750ml (3 cups) chicken stock
2 x 100g ctns quince paste
Pistachio & mustard crusted beef with quince jus Recipe
Method
Step 1
Preheat oven to 200°C. Process pistachio, parsley and breadcrumbs in a food processor until coarsely chopped. Add the mustard and egg and process until well combined. Season with salt and pepper.
Step 2
Use kitchen string to tie the beef crossways, in 3 places, between the bones. Place in a large roasting pan. Press the pistachio mixture firmly over the beef to coat.
Step 3
Cover the crust loosely with foil. Roast for 10 minutes. Reduce oven temperature to 180ºC. Roast for a further 2 hours for medium or until cooked to your liking. Transfer to a serving platter and cover with foil. Set aside for 5 minutes to rest.
Step 4
Meanwhile, heat the stock and quince paste in the roasting pan over medium heat, stirring with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Reduce heat to medium-low. Simmer for 5-10 minutes or until reduced by half. Season with salt and pepper. Strain sauce through a fine sieve into a jug. Use a spoon or paper towel to remove any excess fat from the surface.
Step 5
Serve the beef with the sauce.
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