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Roasted Beef with Whole Grain Mustard

A traditional French recipe I learned from my grandmother that reminds me of being a young boy in the kitchen in the winter. Sometime they would cook it in the restaurant and bring some home for dinner. When I smell it cook, I am instantly transported to standing next to my grandmother in her apron as she would sing her french songs to me.

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.

Voila! Enjoy the scent and flavour of this magnificent French comfort food with a French bread!

Author deniebernier

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