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Beef Roast with Mustard
Arrosto alla Senape
Brush the meat evenly with the mustard. Tie the meat with kitchen string if necessary.
Put olive oil, butter, and onion in a large saucepan. Turn heat to medium and sauté until the onion is soft and translucent.
2 lb (900 g) boneless beef roast
1/4 cup French Dijon mustard
3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 onion, finely sliced
salt and pepper
1 tablespoon of fresh herbs (Thyme, Marjoram, Sage), finely chopped
1 cup broth
1 teaspoon cornstarch
When the meat is lukewarm, slice and serve topped with the warm sauce.
Add the meat and brown it evenly on all sides, turning it several times.
Add the broth. Turn the heat to low, cover the saucepan, and cook for about one hour and thirty minutes. Check occasionally, and if the pan appears to be too dry add a little bit of broth. Cooking time may vary, so taste for readiness.
When the meat is ready, remove it from the pan. Dissolve the cornstarch in 1/4 cup cold water.
Turn heat to medium. If the liquid in the pan appears scarce, add some of the broth. Using a wooden spoon, scrape the residue of the gravy from the bottom of the pan.
Add the cornstarch and cook shortly until the sauce becomes thicker.
Italians love to pan roast their beef. The meat is slowly cooked in a covered pan. The steam that builds in the pan keeps the meat moist, and the juices are used to prepare a savory gravy.
Many flavoring ingredients can be added to the pan to give the final dish a distinctive flavor: wines (either dry or sweet), brandy, herbs, vegetables, and more. In this recipe, the flavor is given by rubbing the meat with French mustard, making an unusual and tasty combination.