Tomato Mustard Crusted Beef
- Reviews 1
Ready In: 40 mins
Serves: 4
Ingredients
- 2 garlic cloves, crushed
- 1⁄2 cup chicken stock
- 1 kg piece filet of beef, halved horizontally
- 1⁄3 cup whole grain mustard
- 1⁄2 cup sun-dried tomato, drained, chopped finely
- 1 cup panko breadcrumbs, flakes (Japanese breadcrumbs)
- 30 g butter, melted
- 10 g butter, softened
- 1 1⁄2 teaspoons cornflour
- 1 tablespoon balsamic vinegar
- 100 ml water
Directions
- Preheat oven to 200c.
- Combine mustard, tomatoes, flakes and melted butter in a bowl, press mixture over beef.
- In an oven proof dish pour stock and garlic and place beef in pan. Cook uncovered in the oven about 25 Min's for medium rare or until cooked as desired.
- Remove beef from pan and keep warm.
- Add softened butter, water and balsamic vinegar to pan juices, mix a little water with cornflour add to pan, stir over heat until mixture boils and thickens. Season with pepper.
- To Serve: Place beef on plate and drizzle with sauce, I served mine with roasted baby fennel and parsnip mash.
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