Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Episode: Dinner
Total:
1 hr 55 min
Active:
30 min
Yield:
12 servings
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 350 degrees F.

Cross-hatch the fat on top of the beef. Rub the meat with dry mustard, then salt and pepper it. Place in a roasting pan in oven and roast for 17 minutes per pound, about 1 hour and 25 minutes. The beef is rare when an internal thermometer registers 125 degrees.

Heat the oil in a heavy pan and fry the tomatoes until soft. Grind together the garlic and bread in a mortar and pestle, and add to the tomatoes with the ground almonds. Pour in the white wine, stir and reduce to the consistency of thick gravy. Add the chestnuts. Core and roughly chop the pears, add to the pan and heat through. Serve the sauce with the beef.

IDEAS YOU'LL LOVE

Balsamic Roasted Beef

Recipe courtesy of Ina Garten

Beef Bourguignon

Recipe courtesy of Ina Garten

Beef Stew

Recipe courtesy of Food Network Kitchen

Beef Tacos

Recipe courtesy of Ree Drummond

Braised Beef Brisket

Recipe courtesy of Claire Robinson

Corned Beef Hash

Recipe courtesy of Industrial Cafe and Saloon

Beef Vindaloo

Recipe courtesy of Graham Kerr

Stuffed Italian Beef Stromboli

Recipe courtesy of Jeff Mauro

Tournedos of Beef Forestiere

Recipe courtesy of Moshulu

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking