Beef Fillet in Mustard and Pepper with Hasselback Potatoes

Main Dishes | Chinese cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Beef fillet in mustard and pepper with Hasselback potatoes

Ingredients

Dijon Mustard - 3.2 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 - 1.4 oz
Onion - 1 head
Carrot - 1 piece
Celery stalk - 2 pieces
Red Grape Juice - 8 fl oz
Bay leaf - 2 pieces
Campbell's Beef Broth - 17 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.