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Beef roast with quince glaze, parsnips and carrots
Beef roast with quince glaze, parsnips and carrots
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Savory lean beef and root veggies in a delicious wine-mustard glaze with quince.
Ingredients:
  • Olive oil spray
  • 700g-piece beef scotch fillet
  • 4 (about 600g) parsnips, peeled, quartered lengthways
  • 1 bunch baby (Dutch) carrots, ends trimmed, peeled
  • 100g quince paste
  • 125ml (1/2 cup) beef stock
  • 60ml (1/4 cup) red wine
  • 23.40 gm wholegrain mustard
  • Steamed broccolini, to serve
Instructions:
  • Preheat the oven to 200°C. In a large frying pan over high heat, give it a light spray with olive oil. Brown the beef for 1-2 minutes on each side. Then, transfer the beef to a roasting pan.
  • Position the parsnips elegantly alongside the beef, then generously spritz with olive oil spray and season with freshly ground pepper before roasting in the oven for 15 minutes.
  • Add the carrots to the pan and roast in the oven, turning halfway through, for an additional 25 minutes.
  • In a saucepan over medium heat, combine quince paste, stock, wine, and mustard. Whisk until smooth and bring to a simmer. Cook for 3 minutes until the sauce thickens.
  • Coat the beef generously with the quince paste mixture and continue roasting for an additional 10 minutes until the beef reaches your desired doneness and the vegetables are tender.
  • Gently cover the beef with foil and let it rest for 10 minutes. Warm up the remaining quince paste mixture. Slice the beef thinly against the grain. Arrange the beef and vegetables on serving plates. Drizzle the quince glaze over the beef and serve with steamed broccolini.

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