Honey-Mustard Crusted Beef Roast with Polenta and Brussels Sprouts
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 660 kcal | (31 %) |
Ingredients
- Ingredients
- Soup vegetables
- 800 grams Beef fillet
- salt
- white freshly ground pepper
- 1 Tbsp clarified butter
- 125 milliliters dry Red wine
- 125 milliliters Beef Broth (instant)
- 1 onion
- 1 Tbsp vegetable oil
- 125 grams Cornmeal (Polenta)
- Chicken broth (Instant)
- 50 grams grated Cheese (Eg Gouda, Parmesan)
- 1 Tbsp slivered almonds
- 600 grams Brussels sprouts
- 2 Tbsps grained Mustard
- 2 tsps honey
- 1 tsp dried or fresh thyme
- 2 Tbsps breadcrumbs
- 20 grams butter
- 125 milliliters Whipped cream
- 1 Tbsp cornstarch
Preparation steps
Rinse, dry and coarsely chop the vegetables. Place in a roasting pan without fat. Preheat over to 225°C (approximately 425°F) and roast for about 10 minutes.
Season the beef with salt and pepper. Heat the clarified butter in a pan and brown the meat on all sides. Place the meat in the roasting pan. Deglaze the pan with the red wine and broth. Reduce oven temperature to 150-175°C (approximately 300-350°F). Roast the beef for 35-45 minutes.
Peel and dice the onion. Heat the oil and sauté the onions. Sprinkle the cornmeal over the onion and pour in the broth. Let soak for 10 minutes. Season with salt and pepper. Line a baking sheet with aluminum foil, and lightly oil. Spread the cornmeal mixture 3-4mm (approximately 1/4 inch) thick. Sprinkle with the cheese and set aside.
Toast the almonds. Rinse the sprouts and cook for 12-15 minutes in salted water. Combine the mustard, honey, thyme and breadcrumbs and season with salt and pepper. 15 minutes before end of cooking time, spread the breadcrumb mixture over the roast. Raise the oven temperature to 200°C (approximately 400°F).
Drain the Brussels sprouts and place in a pan with butter and almonds. Remove roast from the oven and keep warm. Place polenta in the oven and bake for 10-12 minutes.
Run the beef drippings through a sieve, adding a little water if needed. Sift the cornstarch and whisk into the cream and whisk together with drippings. Heat for a short time and season with salt and pepper. Cut the polenta into crescent shapes. Slice the roast and serve with polenta and Brussels sprouts.
