Beef with Chestnuts, Pears and Almonds

Name: Beef with Chestnuts, Pears and Almonds
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H25M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 12 servings
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

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Level: Intermediate
Total: 1 hr 55 min

Prep: 30 min
Cook: 1 hr 25 min

Yield: 12 servings

Level: Intermediate
Total: 1 hr 55 min

Prep: 30 min
Cook: 1 hr 25 min

Yield: 12 servings

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

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.

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