Pistachio & mustard crusted beef with quince jus

Appetizing Pistachio & mustard crusted beef with quince jus Recipe

This stunning modern Christmas main is designed especially for the Australian summer.
Pistachio & mustard crusted beef with quince jus
Prep Time : 0:25 | Cook Time : 2:10 | Total Time : 2:35 | Serving : 10 person.


  • 215g (1 1/2 cups) pistachio kernels

  • 1 cup firmly packed fresh continental parsley leaves, chopped

  • 70g (1 cup) coarse sourdough breadcrumbs (made from day-old bread)

  • 2 tablespoons Dijon mustard

  • 2 eggs, lightly whisked

  • 2 (about 2.5kg each) beef standing rib roasts (4 cutlets on each), French trimmed

  • 750ml (3 cups) Massel chicken style liquid stock

  • 2 x 100g ctns quince paste


  • Step 1

    Preheat oven to 200°C. Process pistachio, parsley and breadcrumbs in a food processor until coarsely chopped. Add the mustard and egg and process until well combined. Season with salt and pepper.

  • Step 2

    Use kitchen string to tie the beef crossways, in 3 places, between the bones. Place in a large roasting pan. Press the pistachio mixture firmly over the beef to coat.

  • Step 3

    Cover the crust loosely with foil. Roast for 10 minutes. Reduce oven temperature to 180ºC. Roast for a further 2 hours for medium or until cooked to your liking. Transfer to a serving platter and cover with foil. Set aside for 5 minutes to rest.

  • Step 4

    Meanwhile, heat the stock and quince paste in the roasting pan over medium heat, stirring with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Reduce heat to medium-low. Simmer for 5-10 minutes or until reduced by half. Season with salt and pepper. Strain sauce through a fine sieve into a jug. Use a spoon or paper towel to remove any excess fat from the surface.

  • Step 5

    Serve the beef with the sauce.

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