Best 5 Prosciutto Wrapped Beef Cubes With Mustard Pan Sauce Recipes
Indulge in the culinary delight of Prosciutto-Wrapped Beef Cubes with Mustard Pan Sauce, a dish that tantalizes the taste buds with its savory flavors and elegant presentation. This recipe elevates the classic beef cube experience by enveloping tender beef cubes in the salty embrace of prosciutto, creating a symphony of flavors that dance on the palate. Accompanied by a luscious Mustard Pan Sauce, this dish promises a delightful journey for your senses. The Mustard Pan Sauce, a perfect complement to the richness of the beef and prosciutto, is a harmonious blend of tangy mustard, aromatic shallots, and a hint of sweetness from honey. As you savor each bite, the tender beef, crispy prosciutto, and velvety sauce come together in a perfect union, leaving you craving more. This recipe is a testament to the culinary artistry that can be achieved with simple yet carefully selected ingredients.
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BEEF FILLET WITH HORSERADISH & PROSCIUTTO
Wrapping this alternative Christmas roast or Sunday dinner in ham adds flavour and protects the meat, resulting in a really tender cut of beef
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 11
Steps:
- Heat the butter in a large frying pan and fry the beef fillet for 5 mins, turning it to seal and brown it all over. Remove from the pan and leave to cool. Add the shallots to the buttery meat juices and cook, stirring, until softened and golden. Turn off the heat and tip out two-thirds of the shallots into a bowl. Add the horseradish and some black pepper to the bowl, then blitz with a hand blender to make a coarse purée.
- Meanwhile, pour the red wine and stock into the pan with the remaining shallots. Blend the cornflour with 3 tbsp water, add to the pan with the redcurrant jelly, and stir until thickened. Season to taste and allow to bubble for at least 5 mins until it has become a sauce. Cool and chill until ready to serve.
- Lay 8 slices of prosciutto in 2 overlapping rows. Spread the horseradish mixture on top and scatter evenly with the herbs. Place the fillet on top, cover the ends with the last 2 slices, and tightly wrap the prosciutto around the beef. Chill until ready to cook.
- Remove the beef from the fridge at least 30 mins before you are ready to cook it. Heat oven to 220C/200C fan/gas 7. Put the meat on a baking-parchment-lined baking tray and roast for 30-40 mins, depending on how well done you like it. (To test how done the beef is, insert a digital thermometer into the centre - it should read 50C for rare, 55C for medium rare and 60C for medium.) Leave to rest for 10-15 mins, then carefully slice with a very sharp knife and serve with the wine sauce. Scatter with extra thyme, if you like.
Nutrition Facts : Calories 282 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 1.2 milligram of sodium
SUNNY'S ROASTED FINGERLINGS AND MUSHROOMS WITH A MUSTARD CREAM SAUCE
Provided by Sunny Anderson
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the sauce: In a medium saucepot set over medium heat, add the wine, bell peppers and shallots. Stirring constantly, cook until the shallots and peppers soak up the wine and the wine evaporates, about 5 minutes. Season with a pinch of salt and a few grinds of black pepper. Add the cream, mustard and lemon zest. Increase the heat slightly, and continue to cook and stir until the liquid slightly reduces and thickens, about 8 more minutes. Remove from the heat and stir in the parsley.
- For the fingerlings and mushrooms: Place a large baking sheet in the oven and preheat the oven to 425 degrees F.
- In a large pot, add the potatoes, a nice pinch of salt and cover with an inch of water. Bring to a boil and boil the potatoes for 5 minutes. Turn off the heat and allow the potatoes to sit for 5 more minutes. Drain and air-dry the potatoes.
- Remove the baking sheet from the oven and quickly scatter half of the rosemary and thyme on it. Arrange the potatoes and mushrooms over the herbs. Spritz the entire baking sheet with the lemon juice and drizzle everything lightly with the olive oil. Place the remaining herbs over the top. Roast until the potatoes are tender and the mushrooms are darker in color and tender, 30 to 35 minutes, tossing halfway through.
- Remove the herbs and serve warm, at room temperature or chilled, with a drizzle of the sauce, served at the same temperature as the dish.
FRIED MUSTARD CUBED STEAKS
Fried Mustard Cubed Steaks are a cinch to make but look like you fussed, writes Lori Shepherd of Warsaw, Indiana. "Instead of Dijon, you can use regular mustard, hot-and-spicy mustard or your favorite variety."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large resealable bag, combine mustard and water; add steaks. Seal bag and turn to coat; let stand for 10 minutes. Drain steaks, discarding marinade. , In a shallow bowl, combine the flour, salt and pepper. Dip steaks in flour mixture. In an electric skillet, heat 1/4 in. oil to 375°. , Fry steaks, in batches, until crisp and lightly browned, 3-4 minutes on each side.
Nutrition Facts : Calories 368 calories, Fat 7g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 813mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein.
PROSCIUTTO-WRAPPED BEEF CUBES WITH MUSTARD PAN SAUCE
This recipe comes from Sunny Anderson. She is the host of Cooking for Real on the food network channel.
Provided by Army Spouse
Categories Steak
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle beef on all sides with black pepper.
- Wrap beef cubes with enough prosciutto to cover entirely. Be sure that prosciutto doesn't overlap more than once.
- Place wrapped cubes seam side down on a plate.
- In a large skillet over medium heat, add oil and butter.
- When butter has melted add beef cubes, seam-side down to seal, then saute until crisp on all sides, about 8 to 10 minutes for medium rare.
- Remove beef and let rest 5 minutes before serving.
- Add shallots to pan and saute 1 minute to soften.
- Add chicken stock and scrape up brown bits stuck to the bottom of the pan with a wooden spoon.
- Whisk in mustard and heavy cream and cook 1 minute more to thicken sauce.
- Remove from heat.
- Season, to taste, with salt and pepper and garnish with parsley.
Nutrition Facts : Calories 378.9, Fat 31, SaturatedFat 12.7, Cholesterol 95.9, Sodium 127.9, Carbohydrate 2, Fiber 0.1, Sugar 0.5, Protein 21.7
PROSCIUTTO-WRAPPED BREADSTICKS
Quick and simple, these crunchy breadsticks wrapped in salty prosciutto are perfect for cocktail parties -- guests only need one hand to enjoy these treats.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 2
Steps:
- Wrap 1 slice of prosciutto around each breadstick, leaving 5 to 6 inches of exposed bread at one end.
Nutrition Facts : Calories 104 g, Fat 4 g, Protein 8 g
Tips:
- For the best flavor, use high-quality ingredients. Look for prosciutto that is thinly sliced and has a nice, salty flavor. The beef cubes should be tender and flavorful, and the mustard should be grainy and have a sharp flavor.
- Be careful not to overcook the beef cubes. They should be cooked through but still slightly pink in the center. Overcooked beef will be tough and dry.
- If you don't have a meat thermometer, you can check the doneness of the beef cubes by cutting into one. The beef should be cooked through but still slightly pink in the center.
- The mustard pan sauce is a great way to add flavor to the beef cubes. Be sure to use a good quality mustard and simmer the sauce until it has thickened.
- Serve the prosciutto-wrapped beef cubes with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Prosciutto-wrapped beef cubes with mustard pan sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The beef cubes are tender and flavorful, the prosciutto adds a nice salty flavor, and the mustard pan sauce is creamy and tangy. This dish is sure to be a hit with your family and friends.
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