Pocket roast beef with seeded mustard sauce

Pocket roast beef with seeded mustard sauce

4.2 15 évaluations

Prép. 20min

Total 1h 30min

2 portions

Ingrédients

Pocket roast

carrot (approx. 110 g), cut into pieces (3-4 cm)
1
celery stalk (approx. 50 g), cut into pieces (3-4 cm)
1
brown onion (approx. 100 g), cut into quarters
1
garlic clove
1
extra virgin olive oil
20 g
dry white wine
60 g
water
500 g
Vegetable stock paste (see Tips)
2 tsp
sea salt to taste
1 pinch
ground black pepper to taste
1 pinch
beef bolar blade roast cut or trussed into a square shape
400 g

Seeded mustard sauce

butter softened
30 g
salt to taste
1 pinch
ground black pepper to taste
1 pinch
plain flour
1 tbsp
wholegrain mustard
2 tsp
milk
70 g

Carrot, pumpkin and ginger purée

piece fresh ginger peeled
1 - 2 cm
orange zest only, no white pith
½
brown onion cut into halves
50 g
pumpkin peeled and cut into pieces (3-4 cm)
150 g
carrot peeled and cut into pieces (3-4 cm)
150 g
water
80 g
Chicken stock paste (see Tips)
½ tsp
fresh green beans ends trimmed
100 g
unsalted butter
20 g
salt to taste
1 - 2 pinches
ground black pepper to taste
1 - 2 pinches

Niveau

facile

Infos nut. par 1 portion

Sodium 597.7 mg

Protides 46.8 g

Calories 3293.3 kJ / 787.1 kcal

Lipides 48 g

Fibre 7.9 g

Graisses saturées 21.9 g

Glucides 41.2 g

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Également présenté dans

Cooking for Me and You 70 Recettes
Australie et Nouvelle-Zélande

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