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Beef Tips in Mustard Jus

Here is a delicious recipe from Chef Jan Willem Stulp of Vineland Estates Winery

Cook the noodles per the package instructions. If you begin boiling your water while you prepare the sauce, they will be done at around the same time. (if not, well….have another glass of wine!)

INGREDIENTS

200 ml Good Beef ‘glace’ (usually available in the frozen food section)

300 gr Beef Tenderloin Tips, or Cubed Rib-eye

150 gr Mushrooms

250 gr Diced Root Vegetables (about 1 carrot, 1 onion, 1 parsnip etc.)

Grainy Mustard

Salt, Pepper, Oil

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