Quick & Easy

Pepper-crusted beef with mustard and crème fraîche sauce

Tender pepper-crusted beef with mustard and crème fraîche sauce - a hearty, delicious dish and a perfect addition to your family feast.
1H 15M


Mustard and crème fraîche sauce


1.Preheat oven to 200°C.
2.Using a mortar and pestle, crush peppercorns. Combine crushed peppercorns with salt in a small bowl.
3.Rub half the oil over the beef; sprinkle with peppercorn mixture, pressing lightly.
4.Heat remaining oil in a large flameproof baking dish over medium heat; cook beef until browned all over. Place dish in oven; roast beef, uncovered, for 45 minutes or until cooked as desired. Remove beef from oven; rest, covered loosely with foil, for 10 minutes.
5.Meanwhile, make mustard and crème fraîche sauce: Heat oil in a medium frying pan; add flour, cook, stirring, until mixture bubbles and browns lightly. Gradually stir in wine; bring to the boil, stirring. Reduce heat; simmer, uncovered, until liquid reduces by half. Stir in mustards and cream; simmer, stirring, for 5 minutes or until sauce thickens. Remove from heat; stir in crème fraîche and juice. Season to taste.
6.Serve sliced beef with sauce.

Serve with steamed baby (dutch) carrots, asparagus and green beans.


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