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Pistachio & mustard crusted beef with quince jus

Name: Pistachio & mustard crusted beef with quince jus
Prep time: 25 min
Cook time: 2 h 10 min
Yield: 10
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) Campbell's Real Stock Chicken; 2 x 100g ctns quince paste

This stunning modern Christmas main is designed especially for the Australian summer.

0:25

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2:10

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Pistachio & mustard crusted beef with quince jus

Australian Good Taste

Australian Good Taste - December 2010 , Page 118
Recipe by Leanne Kitchen

Photography by Rob Palmer

Ingredients
Nutrition

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) Campbell's Real Stock Chicken
2 x 100g ctns quince paste

Energy 4253kJ	Fat saturated 22.00g
Fat Total 62.00g	Carbohydrate sugars 15.00g
Carbohydrate Total 19.00g	Dietary Fibre 3.00g
Protein 95.00g	Cholesterol 275.00mg
Sodium 634.86mg

All nutrition values are per serve.

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Method
Notes

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.

Cook's tips: For a budget version of the pistachio and mustard crusted beef, use beef topside. Roast at 160ºC for 25-30 minutes per 500g for medium.

Make the breadcrumbs ahead. Cut crusts off stale bread and cut into cubes. Whiz in a food processor. Freeze for up to 6 months.

For quick and easy carving, use an electric carving knife.

If using a standard knife, make sure it's serrated. Hold one hand firmly on top of the beef. Gently carve to avoid the meat tearing and the crust coming off.

Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm saladand pastacollections.