Try this Mustard Beef Nachos. Yum! Even yummier with Chateau Jean Voisin Les Coteaux, Saint-Emilion Grand
Find it in Pop Up Wine's fabulous range of Bordeaux.
Thank you to #donnahaymagazine for this fantastic recipe!
INGREDIENTS
- 2 TEASPOONS MUSTARD SEEDS
- 1 TEASPOON SEA SALT FLAKES
- 1 TEASPOON CRACKED BLACK PEPPER
- 1 TABLESPOON THYME LEAVES
- ¼ CUP (60ML) OLIVE OIL, PLUS 1 TABLESPOON EXTRA
- 1.5KG BONELESS BEEF RIB EYE
METHOD
- Preheat oven to 120°C (250°F). Place the mustard seeds, salt, pepper and thyme in a mortar and pestle and pound until lightly crushed. Add the oil and pound until combined. Set aside.
- Brush the beef with the extra oil. Heat a large non-stick frying pan over high heat and cook the beef for 1–2 minutes each side or until brown. Remove from the pan.
- Secure with kitchen string and rub the mustard mixture over the beef. Place on a rack in a baking dish and roast for 1½ hours for medium rare. Serves 4–6.
+ After roasting, cover the meat with foil and rest in a warm place for at least 10 minutes to allow the meat to relax.