adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Quince-glazed roast beef with swede puree
Quince-glazed roast beef with swede puree
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Sweet quince-glazed beef roast.
Ingredients:
  • 3 swedes, peeled, cut into 3cm pieces
  • 500ml (2 cups) chicken style liquid stock
  • 125g (1/2 cup) sour cream
  • 35g (1/3 cup) coarsely grated gruyere
  • Salt & freshly ground black pepper
  • 125ml (1/2 cup) dry red wine
  • 1 x 120g pkt quince paste (South Cape brand)
  • 700g beef fillet
  • 200g Swiss brown mushrooms
  • 18.20 gm olive oil
  • 80g baby spinach leaves, to serve
Instructions:
  • 1. Preheat the oven to 190°C. 2. Heat a saucepan over medium-high heat and combine swede and stock. Bring to a boil, then reduce heat to medium and simmer for 30 minutes until swede is tender. 3. Let it cool for 5 minutes, then transfer the swede mixture to a food processor. 4. Add sour cream and gruyere cheese, and process until smooth. 5. Season with salt to taste before serving.
  • In a saucepan over medium heat, meld together wine, quince paste, and garlic until the paste dissolves. Increase heat to medium-high and let it simmer for 5 minutes until the mixture thickens, stirring occasionally. Take it off the heat and season with salt and pepper to taste.
  • In a roasting pan, coat the beef with quince glaze and roast in the oven for 20 minutes, basting with the cooking juices. Afterward, add mushrooms to the pan, drizzle with oil, and season with salt and pepper. Roast for an additional 15 minutes until the mushrooms are tender and the beef is done to your liking. Let it rest covered with foil for 5 minutes before serving.
  • Slice the beef against the grain. Spread the swede puree on plates. Add spinach, quince-glazed roast beef, and mushrooms on top. Finish with a drizzle of pan juices.

Similar Recipes