Beef with Chestnuts, Pears and Almonds

  0.0 – 0 reviews  • Wine Recipes
Level: Intermediate
Total: 1 hr 55 min
Prep: 30 min
Cook: 1 hr 25 min
Yield: 12 servings
Level: Intermediate
Total: 1 hr 55 min
Prep: 30 min
Cook: 1 hr 25 min
Yield: 12 servings

Ingredients

  1. 1 rib roast, (about 5 pounds)
  2. 3 tablespoons dry mustard, or to taste
  3. Salt and freshly ground black pepper
  4. 2 tablespoons olive oil
  5. 3 tomatoes, peeled, deseeded and chopped
  6. 1 clove garlic
  7. 1 ounce stale bread
  8. 4 ounces ground almonds
  9. 1/2 pint (1 cup) dry white wine
  10. 8 ounces chestnuts, peeled and chopped
  11. 3 pears, poached in red wine

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Cross-hatch the fat on top of the beef. Rub the meat with dry mustard, then salt and pepper it. Place in a roasting pan in oven and roast for 17 minutes per pound, about 1 hour and 25 minutes. The beef is rare when an internal thermometer registers 125 degrees.
  3. Heat the oil in a heavy pan and fry the tomatoes until soft. Grind together the garlic and bread in a mortar and pestle, and add to the tomatoes with the ground almonds. Pour in the white wine, stir and reduce to the consistency of thick gravy. Add the chestnuts. Core and roughly chop the pears, add to the pan and heat through. Serve the sauce with the beef.

Nutrition Facts

Serving Size 1 of 12 servings
Calories 687
Total Fat 52 g
Saturated Fat 19 g
Carbohydrates 15 g
Dietary Fiber 2 g
Sugar 2 g
Protein 29 g
Cholesterol 111 mg
Sodium 725 mg
Serving Size 1 of 12 servings
Calories 687
Total Fat 52 g
Saturated Fat 19 g
Carbohydrates 15 g
Dietary Fiber 2 g
Sugar 2 g
Protein 29 g
Cholesterol 111 mg
Sodium 725 mg

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top