Roast Beef with Mustard/Wine Sauce and Walnuts

By susan skrtich

Reader recipeNOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

2 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Roast Beef with Mustard/Wine Sauce and Walnuts

This recipe makes 4 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset
  • Preparation time: 45 min
  • Cook time : 1 1/2 - 2 hours
  • Total time : PT45M

This is a simple receipt to make with a punch of aged flavour of balsamic vinegar and wine and slight crunch .

Ingredients

  • 3 lb roast of beef 3 lb roast of beef
  • 4 shallots , chopped4 shallots, chopped
  • 3 tbsp olive oil 3 tbsp olive oil
  • 1 clove garlic , crushed1 clove garlic, crushed
  • 1/2 cup water 1/2 cup water
  • 1/4 cup Dijon mustard 1/4 cup Dijon mustard
  • 2 tbsp horseradish 2 tbsp horseradish
  • 1 cup white wine 1 cup white wine
  • 1/4 cup chopped walnuts , toasted1/4 cup chopped walnuts, toasted
  • 1 sprig parsley 1 sprig parsley
  • 1/4 tsp pepper 1/4 tsp pepper
  • 1/2 tsp salt 1/2 tsp salt
  • 1 small bunch rappini , or leafy green vegetable of choice1 small bunch rappini, or leafy green vegetable of choice
  • 1 tsp cornstarch 1 tsp cornstarch
  • 1 tbsp balsamic vinegar 1 tbsp balsamic vinegar
  • 1 tsp dried coriander 1 tsp dried coriander

Preparation

Use a 2-3 lb. Roast beef cut (or larger if needed) and cook according to instructions of 325 degree oven for 40-45 min. per pound of meat. Toast walnuts on flat cookie pan for approx. 3-5 min on broil in oven until slightly darker. Set aside. Take a covered pan or dish and rub the olive oil on the bottom of the pan. Combine all of the other ingredients (except the rappini or choice of vegetables plus the walnuts) and pour into bottom of cooking pan with the roast beef. Once the roast is cooked then cover separately,then pour the liquid from the bottom of the pan into a separate bowl and blend with a immersion blender. (or pour into stand-up blender) until thin and well blended. In separate cup: Add 1 teaspoon of cornstarch and 2 tablespoons of water to whisk the cornstarch smooth to blend any lumps. Add this blended cornstarch to the liquid previously blended with the immersion blender. Pour this into a saucepan and cook on medium while continuously stirring until thickened. Cut the roast beef into slices, arrange on plate and pour the sauce overtop of the roast beef and garnish with parsley, walnuts and serve with steamed rappini or any choice of vegetable or rice. Sauce may also be added on top of the vegetable or rice.

Source : susan skrtich

Related content

You might also like

Contests

All contests



Most popular

Most popular videos