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Plum and mustard beef with duck fat potatoes recipe
Plum and mustard beef with duck fat potatoes recipe
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Ingredients:
  • 125.00 ml duck fat
  • 2kg Dutch cream potatoes, peeled, quartered
  • 8 fresh thyme sprigs
  • 56.88 gm extra virgin olive oil
  • 1.5kg beef eye fillet, tied with kitchen string at 3cm intervals
  • 2 tsp white wine vinegar
  • 120g baby rocket
  • 125.00 ml shaved parmesan
  • 3 fresh plums, cut into wedges
  • 3 fresh plums, stones removed and discarded, halved
  • 1 fresh bay leaf
  • 45.00 gm brown sugar
  • 11.80 gm wholegrain mustard
Instructions:
  • To prepare Plum Relish: Combine all ingredients in a saucepan with 1 cup of water. Bring to a boil over high heat and simmer for 10 minutes until plums are tender and the mixture slightly thickens. Season to taste.
  • Preheat the oven to 200C/180C fan-forced. Place potatoes in a saucepan, cover with cold water, and season with salt. Bring to a boil and cook for 5 minutes. Drain the potatoes. Melt duck fat in a large roasting pan in the oven for 5 minutes. Add the partially cooked potatoes and thyme to the pan with the melted duck fat. Toss to coat everything evenly. Season with salt and pepper. Roast for 1 hour and 10 minutes, turning once, until the potatoes are golden brown.
  • Heat 2 tablespoons oil in a flameproof roasting pan over high heat. Season beef and cook for 1 minute on each side until browned. Brush with plum relish, then roast in the oven for 50 minutes to 1 hour until cooked to your liking. Transfer to a plate, drizzle with juices, cover with foil, and let it stand for 20 minutes before serving.
  • In a large serving bowl, combine 2 tablespoons of relish liquid with vinegar and the rest of the oil. Whisk until well mixed and season to taste. Heat the remaining relish in a small saucepan over medium heat for 2 minutes or until hot.
  • Combine rocket, parmesan, and plums with dressing in a bowl. Gently toss to mix. Place beef on a serving board, spoon over relish, and serve with potatoes and salad.

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