This June, the mighty Matildas will battle it out at the world's biggest football tournament in Paris.
To prep Aussies for game-day, Australian Beef has created a french-inspired recipe to take you to the heart of Paris and add a pinch of football fever this winter.
Roast Bolar Blade Beef with Mustard and Red Wine
Makes: 6
Preparation: 15 minutes
Cooking: 65 minutes
Ingredients
1.2kg beef bolar blade roast
2 tbsp olive oil
2 tbsp Dijon mustard
6 pickling onions, peeled, halved
4 sprigs thyme + extra leaves, to serve
2 cups (500ml) beef stock
1 cup (250ml) dry red wine
2 large sweet potatoes, scrubbed, cut into batons
Steamed snow peas, to serve
Method
Preheat oven to 160°C (140°C fan-forced). Brush beef with half the oil and season. Heat a large non-stick frying pan over high heat. Cook beef for 6-8 minutes or until browned all over. Transfer to a rack. Brush top of beef with mustard. Place onions, thyme, stock and wine in the base of a large roasting tin. Sit rack with beef over roasting tin. Cook beef for 50-55 minutes or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 15-20 minutes. Transfer onions and sauce to a saucepan. Simmer over medium-low heat for 15-20 minutes or until sauce reduces. Keep sauce warm.
Increase oven temperature to 200°C (180°C fan-forced). Spread sweet potato onto a large baking tray, drizzle with remaining oil, season and cook for 15-20 minutes or until golden and tender.
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