Pistachio & mustard crusted beef with quince jus


  • 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


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....

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