Beef Fillet in Mustard and Pepper with Hasselback Potatoes
Main Dishes • Chinese
Description
Beef fillet in mustard and pepper with Hasselback potatoes
Ingredients
- Dijon Mustard 5 oz
- Soy Sauce 2 tablespoons
- Wheat Flour 2 tablespoons
- Olive Oil 3 tablespoons
- Cumin leaves 3 tablespoons
- Garlic 4 cloves
- Salad Potatoes 6 pieces
- Lamb Neck Fillet 5 lbs
- Butter 0 oz
- Onion 1 head
- Carrot 1 piece
- Celery stalk 2 pieces
- Red Grape Juice 10 fl oz
- Bay leaf 2 pieces
- Campbell's Beef Broth 15 fl oz
- Corn Flour for Polenta 2 teaspoons
Step-by-Step Guide
Step 1
Mix the mustard, soy sauce, flour, 2 tablespoons of oil, 2 teaspoons of cumin, 2 minced garlic cloves, and 1 tablespoon of black pepper. Coat the meat with the mustard mixture and refrigerate for 1 hour.
Step 2
Boil the potatoes in their skins for 10-12 minutes or until tender. Starting from one end, make cuts, slicing no more than two-thirds of the way through; continue to the end. It should resemble sliced potatoes, but not cut all the way through. Brush with butter and sprinkle with spices.
Step 3
Heat the remaining olive oil in a pan, add the chopped onion, carrot, celery, and remaining garlic, and sauté for 5 minutes. Pour in the wine and simmer for another 5 minutes, then add the broth, bay leaves, and remaining cumin. Mix the corn flour with 1 tablespoon of water and pour it into the pan. Simmer on low heat for 20 minutes.
Step 4
Preheat the grill and place the meat in the center with the potatoes around it. Cover and cook for 40 minutes. Remove the meat and let it rest for 10 minutes, covered with foil.
Step 5
Serve with potatoes and sauce.
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