Beef with Chestnuts, Pears and Almonds

TOTAL TIME: 1 hr 55 min
Prep: 30 min
Inactive Prep: --
Cook: 1 hr 25 min
YIELD: 12 servings
LEVEL: Intermediate

ingredients

  • 1 rib roast, (about 5 pounds)
  • 3 tablespoons dry mustard, or to taste
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 tomatoes, peeled, deseeded and chopped
  • 1 clove garlic
  • 1 ounce stale bread
  • 4 ounces ground almonds
  • 1/2 pint (1 cup) dry white wine
  • 8 ounces chestnuts, peeled and chopped
  • 3 pears, poached in red wine
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 350 degrees F.

Cross-hatch the fat on top of the beef. Rub the meat with dry mustard, then salt and pepper it. Place in a roasting pan in oven and roast for 17 minutes per pound, about 1 hour and 25 minutes. The beef is rare when an internal thermometer registers 125 degrees.

Heat the oil in a heavy pan and fry the tomatoes until soft. Grind together the garlic and bread in a mortar and pestle, and add to the tomatoes with the ground almonds. Pour in the white wine, stir and reduce to the consistency of thick gravy. Add the chestnuts. Core and roughly chop the pears, add to the pan and heat through. Serve the sauce with the beef.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.