Verre Chateauneuf-
du-Pape
Art Print
Cessou, Pascal
Buy at AllPosters.com

La Belle Cuisine - More Beef Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Rib-Eye Roast with Mustard
and Black Pepper

“Gourmandise unites ancient Greek elegance, ancient
Roman luxury, and French delicatesse.”
~ Brillat-Savarin

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

 
Dijon Gastronomique Culinary Exhibit 1929
Giclee Print
Buy at AllPosters.com

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Mustard Row
Art Print
Viola, Lee
Buy at AllPosters.com

Rib-Eye Roast with Mustard
and Black Pepper
Williams-Sonoma
Complete Entertaining Cookbook
General Editor-Chuck Williams, Menu Concepts and
Recipes-Joyce Goldstein 1998/2000 A Weldon Owen
Production, Readon Publications, Inc.

 
Buy new, used, and hard-to-find books at Alibris!

Serves 6

“To ensure perfectly cooked beef,
use an instant-read thermometer…”

For the Roast:
4-5 lb (2-2.5 kg) rib-eye roast
4 cloves garlic, cut into slivers
1 cup (8 oz/250 g) Dijon mustard
1/4 cup (2 fl oz/60 ml) soy sauce
4 tablespoons (2 oz/60 g) coarsely ground
or cracked [black] pepper

For the Sauce:
1/4 cup (2 oz/60 g) Dijon mustard
1 tablespoon soy sauce
1 cup (8 fl oz/250 ml) beef stock
1 tablespoon cracked [black] pepper

To prepare the roast, cut incisions at even intervals in the surface of the
meat and insert slivers of garlic. Place the meat in a roasting pan. Com-
bine the mustard and soy sauce and spread the mixture over the roast.
Top with the pepper. Let the roast sit at room temperature for up to
3 hours.
Preheat an oven to 350 degrees F (180 C). Roast the meat until a
thermometer inserted in the center of the roast reads 120 degrees F
(50 C) for rare, about 1 1/2 hours. Remove from oven and let rest
on a carving board, covered with aluminum foil, for 15 minutes.
To make the sauce, in a small pan combine the mustard, soy sauce,
beef stock and pepper with a whisk and heat through. Or, pour the
stock into the degreased drippings in the roasting pan and stir to free
any browned bits. Whisk in the mustard, soy sauce and pepper.

Wine Recommendations:  Pour an elegant, full-bodied Bordeaux,
or an aged Rhône such as Châteauneuf-du-Pape.

Heart of Prime Rib Roast (8-pound)

Index - Beef Recipe Archives
Father's Day Recipes!
Holiday Central
Daily Recipe Index
Recipe Archives Index