Rôti de Boeuf à La Graine de Moutarde

Roasted Beef with Whole Grain Mustard

The Recipe to this easy one-pot meal!

~ 1 chuck steak, about 4 lbs
~ Garlic – 6 cloves chopped fine
~ Red wine, 1 cup
~ Butter, 2 tablespoons
~ mushrooms, 3/4 pound (use button, or chop larger ones)
~ Shallots, 6 small or 3 large, sliced (you may use 3 yellow onions if no shallots are available)
~ Whole grain mustard, 5 heaping teaspoons
~ Bouquet Garni, 1 (see video for easy directions or use a slightly heaping teaspoon of thyme, 3 bay leaves and a slightly heaping teaspoon of rosemary
~ Potatoes, 6 halved

~ 3/4 lb of French (or green) beans

~ Extra-virgin olive oil, 2 tablespoons

First, pre-heat oven to 350.
Brown meat in a (flameproof) hot large dutch oven on the stove top (medium flame) that has the two tablespoons of butter and a few tablespoons of extra-virgin olive oil.
Remove meat and deglaze pan with 1 cup of red wine. Return meat back to pan with chopped shallots, mushrooms, garlic, mustard and bouquet garni.
Place pot in oven and bake for 1 hour. After an hour, place halved potatoes in pot with French beans and cook an additional 1.5 hours. Remember to remove bay leaves when done.

For lemon creme fâiche sauce that you can put on French beans, place a teaspoon of lemon and juice of 1/2 one small lime in a cup of creme frâiche (Make creme frâiche day before by mixing one cup of heavy cream and one cup of sour cream or 2 tablespoons of buttermilk in a covered, not air-tight container left on the kitchen counter overnight – up to 24 hours). You may heat it slightly a saucepan, then shut of heat 1/2 hour before serving.