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    Saturday, December 26, 2015

    Pistachio & mustard crusted beef with quince jus Recipe

    Pistachio & mustard crusted beef with quince jus Recipe

        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

        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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    Item Reviewed: Pistachio & mustard crusted beef with quince jus Recipe Rating: 5 Reviewed By: Mrs. Chef
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