Tomato Mustard Crusted Beef

Name: Tomato Mustard Crusted Beef
Ingredients: 2 garlic cloves, crushed; 12 cup chicken stock; 1 kg piece filet of beef, halved horizontally; 13 cup whole grain mustard; 12 cup sun-dried tomato, drained, chopped finely; 1 cup panko breadcrumbs, flakes (Japanese breadcrumbs); 30 g butter, melted; 10 g butter, softened; 1 12 teaspoons cornflour; 1 tablespoon balsamic vinegar; 100 ml water

11 ingredients

8 steps

Ingredients

2 garlic cloves, crushed
12 cup chicken stock
1 kg piece filet of beef, halved horizontally
13 cup whole grain mustard
12 cup sun-dried tomato, drained, chopped finely
1 cup panko breadcrumbs, flakes (Japanese breadcrumbs)
30 g butter, melted
10 g butter, softened
1 12 teaspoons cornflour
1 tablespoon balsamic vinegar
100 ml water

Directions

1

Preheat oven to 200c.
2

Combine mustard, tomatoes, flakes and melted butter in a bowl, press mixture over beef.
3

In an oven proof dish pour stock and garlic and place beef in pan.
4

Cook uncovered in the oven about 25 Min's for medium rare or until cooked as desired.
5

Remove beef from pan and keep warm.
6

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.
7

Season with pepper.
8

To Serve: Place beef on plate and drizzle with sauce, I served mine with roasted baby fennel and parsnip mash.