Beef with Rosemary and Red Currant Mustard Sauce
⏳ Time
1 hour 50 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
Beef with Rosemary and Red Currant Mustard Sauce
Ingredients
- Garlic - 2 cloves
- Veal Tenderloin - 4 lbs
- Salt - 1 teaspoon
- Ground Black Pepper - 1 teaspoon
- Dried Rosemary - 1 teaspoon
- Prepared Beef Gravy - 12 oz
- Fruit Jelly - ¼ cup
- English Dry Mustard - 1½ teaspoons
- Water - 1 teaspoon
Step by Step guide
Step 1
Preheat the oven to 356°F. Mix the minced garlic, salt, pepper, and rosemary. Rub the mixture onto the meat and place it on a baking sheet. Do not cover the meat or add water. Roast for 18-22 minutes for every 450 grams for medium doneness.
Step 2
Remove the meat from the oven when the internal temperature reaches 140°F. Let it rest for 15 minutes.
Step 3
Meanwhile, in a small saucepan, combine the beef gravy, jelly, and mustard diluted in water. Heat over medium heat for 5 minutes, stirring constantly.
Step 4
Slice the meat into pieces and serve with the sauce.
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