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Mustard Beef with Potato Gratin
Mustard Beef with Potato Gratin is a modern Australian recipe for a dish of fired mustard-coated beef fillet served on a bed of potato and cheese gratin and accompanied by a red wine and beef stock sauce. The full recipe is presented here and I hope you enjoy this classic Australian version of: Mustard Beef with Potato Gratin.
prep time
20 minutes
cook time
110 minutes
Total Time:
130 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesBeef RecipesMilk RecipesCheese RecipesBaking RecipesAustralia Recipes
Mustard Beef with Potato Gratin a Classic Australian recipe for a dish of fired mustard-coated beef fillet served on a bed of potato and cheese gratin and accompanied by a red wine and beef stock sauce.
Ingredients:
For the Potatoes:
180ml cream
125ml milk
40g butter
1/4 tsp freshly-grated nutmeg
1 garlic clove, crushed
1kg medium-sized waxy potatoes, peeled
80g freshly-grated Gruyere cheese
For the Mustard Beef Fillet:
1 tbsp olive oil
800g piece of beef eye fillet
1 tbsp grain mustard
1/2 tsp sea salt flakes
125ml red wine
500ml beef stock
1 tsp cornflour (cornstarch)
1 tbsp water
Method:
Combine the cream, milk, butter, nutmeg and garlic in a medium-sized saucepan. Bring the mixture to just below a boil then strain into a large bowl. Remove and discard the garlic.
Slice the potatoes as thinly as possible and add to the cream mixture. Stir well to ensure the potatoes are well coated. Layer the potatoes in a grease, shallow, ovenproof dish (about 2l capacity is ideal). Cover with a greased sheet of foil, transfer to an oven pre-heated to 180°C and bake for 40 minutes.
For the beef, heat the oil in a small, flame-proof baking dish. Add the beef and fry over high heat until nicely browned all over. Remove from the heat then spread the beef all over with the mustard and sprinkle with salt. Arrange the beef on a wire rack set over the baking dish. Pour the wine and half the stock into the base of the dish then place in the oven above the potato gratin and roast the beef for about 35 minutes, or until cooked to your liking.
Remove the beef from the oven, sit on a chopping board, cover with foil and set aside to rest for 15 minutes.
Place the baking dish on the hob. Whisk the cornflour into the water to form a smooth slurry, then mix with the remaining beef stock and pour into the baking dish. Bring to a boil, reduce to a simmer and cook, uncovered, until the sauce thickens. Take off the heat and strain into a gravy boat.
Remove the potatoes from the oven and take off the foil. Top with the grated cheese and return to the oven. Cook for 20 minutes more, or until the top is golden and the potatoes are tender.
Cut the potato gratin into sections. Slice the beef. Arrange the potatoes topped with the beef slices and drizzled with a little of the sauce.
