This will truly tickle your palate! Beef with Mustard Mash will be worth all the effort and love you put into it. Choose extra lean beef or beef eye steak for a really tender meat.
Creamy Beef with Mustard Mash
1 Medium tomato, chopped
1 Small bouquet garni
1 Clove garlic, peeled and crushed
10 Small shallots, peeled but left whole
1 teaspoon Corn flour
2 teaspoon Vegetable oil
150 ml Red wine
3 1/2 fl oz Chicken stock
3 1/2 oz Mushrooms, finely sliced
8 oz Extra-lean braising steak, cut into 8 pieces
Salt and pepper
2 Medium floury potatoes, peeled and sliced
1 teaspoon Dijon mustard, to taste
1 1/2 – 2 tablespoon Skimmed milk, heated
Preheat the oven to 350°F/Gas Mark 4.
Heat the oil in a heavy-based flame-proof casserole, add the meat and shallots and cook over a high heat, stirring for 4-5 minutes to brown the meat on all sides. Add the garlic, tomato, mushrooms, wine and stock, and tuck the bouquet garni well in.
Bring to a simmer on the hob, cover and transfer to the oven to cook for 45-60 minutes, or until everything is tender.
About 30 minutes before the beef is ready, place the potatoes in boiling water and simmer for 20 minutes or until just tender. Remove from heat, drain well and put in a bowl. Add the milk and mash well. Stir in the mustard to taste, and keep warm.
Use a slotted spoon to remove the meat and vegetables to a warmed serving dish. Cook the sauce on the hob over a high heat until reduced by half. Reduce the heat, remove the bouquet garni and check the seasoning.
Add the corn flour to the sauce, mix with a little cold water to form a paste, stir well, and bring back to a simmer. Pour the sauce over the meat and serve with the mustard mash.
* Serves 2.
A variation of this dish is braised beef short ribs with grain mustard sauce. You may add quartered Cippolini onions, scallops, yellow pepper scoulis, tomato and creamed spinach, with mashed potatoes.