Quince-glaze gives a sweetness to this very special beef roast.
Ingredients
- 3 swedes, peeled, cut into 3cm pieces
- 500ml (2 cups) Massel chicken style liquid stock
- 125g (1/2 cup) sour cream
- 35g (1/3 cup) coarsely grated gruyere
- Salt & freshly ground black pepper
- 125ml (1/2 cup) dry red wine
- 1 x 120g pkt quince paste (South Cape brand)
- 2 garlic cloves, crushed
- 700g beef fillet
- 200g Swiss brown mushrooms
- 1 tablespoon olive oil
- 80g baby spinach leaves, to serve
Method
- Step 1Preheat oven to 190°C. Place swede and stock in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium and simmer, covered, for 30 minutes or until swede is tender. Remove from heat and set aside for 5 minutes to cool slightly. Place swede mixture in the bowl of a food processor. Add sour cream and gruyere and process until smooth. Taste and season with salt.
- Step 2Meanwhile, combine wine, quince paste and garlic in a saucepan over medium heat. Stir until paste dissolves. Increase heat to medium-high and simmer, stirring occasionally, for 5 minutes or until mixture thickens. Remove from heat. Season with salt and pepper.
- Step 3Place beef in a roasting pan and brush with quince glaze. Roast in oven, brushing occasionally with juices, for 20 minutes. Remove from oven and add mushrooms to the pan. Drizzle mushrooms with oil and season with salt and pepper. Roast for a further 15 minutes or until mushrooms are tender and beef is cooked to your liking. Cover with foil and set aside for 5 minutes to rest.
- Step 4Cut beef across the grain. Spoon the swede puree among plates. Top with spinach, quince-glazed roast beef and mushrooms, and drizzle with pan juices.
- Low carb
- Lower gi
Nutrition
2832 kj
Energy
42g
Fat Total
19g
Saturated Fat
9g
Fibre
47g
Protein
145mg
Cholesterol
691.74mg
Sodium
18g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
Gruyere cheese has a mild flavour and firm texture. If gruyere is unavailable use gouda or emmenthal instead.
- Author: Amanda Kelly
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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