Name: Honey-mustard beef with macadamia rice
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Macadamia rice; 20 gram butter; 1 (150g) brown onion, thinly sliced; 1 clove garlic, crushed; 2 teaspoon yellow mustard seeds; 1 cup (200g) basmati rice; 1 cup (125ml) chicken stock; 1 cup (125ml) water; 1 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup (70g) coarsely chopped roasted macadamias; 600 gram piece scotch fillet; 1/3 cup (95g) honeycup mustard; 1/4 cup (60ml) cream

Ingredients

Macadamia rice

20 gram butter

1 (150g) brown onion, thinly sliced

1 clove garlic, crushed

2 teaspoon yellow mustard seeds

1 cup (200g) basmati rice

1 cup (125ml) chicken stock

1 cup (125ml) water

1 cup coarsely chopped fresh flat-leaf parsley

1/2 cup (70g) coarsely chopped roasted macadamias

600 gram piece scotch fillet

1/3 cup (95g) honeycup mustard

1/4 cup (60ml) cream

Method

1.Preheat oven to 240°C (220°C fan-forced).

2.Place beef in medium baking dish; brush all over with half the mustard. Roast about 35 minutes or until cooked as desired. Remove from oven and cover to keep warm.

3.Meanwhile, to make macadamia rice, melt butter in a medium saucepan. Stir onion, garlic and seeds over heat until onion softens. Add rice and continue stirring for 1 minute. Stir in stock and water; bring to a boil. Reduce heat and simmer with lid on for about 25 minutes or until rice is just tender. Remove from heat, fluff rice with fork, stir in parsley and nuts.

4.Heat remaining mustard and cream in small saucepan.

5.Serve beef, drizzled with sauce, with macadamia rice.

Honeycup mustard is available from some supermarkets, delicatessens and butchers. If you prefer, you can simply combine dijon mustard with honey in the proportion of 1 tablespoon dijon to 2 tablespoons honey.
Note

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Ingredients

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