Stern
Recipe from the TV show "Tim Malzer Cooking".

Meat with a mustard crust

a piece of beef weighing about 1.3 kg
salt pepper
2 table. tablespoons of vegetable oil
5 shallottes
1 table. spoonful of sugar
250 ml table red wine
3 slices of toasted bread without crust
1 teaspoon dry parsley
0.5 teaspoon dry thyme
60 gr soft butter
2 dessert spoons of French mustard with grains

Meat with a mustard crust

Heat vegetable oil in a deep skillet or roasting pan. Dry the meat with a paper napkin, grate with salt and pepper on all sides and fry on all 6 sides until golden brown.
Add the shallottes, cut into 4 pieces.

Meat with a mustard crust

Place the roasting pan with the meat in the oven (do not cover with the lid) and bake at T160 ° until the desired degree of roasting. It is best to use a thermometer to determine the readiness of the meat.
This time my husband asked for roast beef with blood, which I did (I baked the meat for about 40 minutes).
While the meat is baking, prepare the crust mass.
Grind the bread in a processor into crumbs, add soft butter, parsley, thyme, 1 dessert spoon of mustard and knead until smooth.
Meat with a mustard crustMeat with a mustard crust

We take out the finished meat from the brazier, put the crust mass on top (you don't need to smear on the sides, I tried it, it flows down). Put the meat on a baking sheet and bake for several minutes in the "grill" mode until golden brown.

Meat with a mustard crust

Bring the juice remaining in the brazier to a boil (leave the onion in the juice), pour in the wine, add 1 dessert spoon of mustard, add sugar and reduce the sauce to half. Season the sauce with salt, pepper and bring to taste.
cut the meat into slices and serve with the sauce.

Meat with a mustard crust
And the next day, like boiled pork ...

Meat with a mustard crust

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