Ingredients

• 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 tbs Dijon mustard
• 2 eggs, lightly whisked
• 2 (about 2.5kg each) beef standing rib roasts (4 cutlets on each), French trimmed
• 750ml (3 cups) chicken stock
• 2 x 100g ctns quince paste

Description

Pistachio & Mustard Crusted Beef With Quince Jus Recipe - 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....

View Full Recipe