Tomato Mustard Crusted Beef

• 2 garlic cloves, crushed
• 12 cup chicken stock
• 1 kg piece filet of beef, halved horizontally
• 13 cup whole grain mustard
• 12 cup sun-dried tomato, drained, chopped finely
• 1 cup panko breadcrumbs, flakes (Japanese breadcrumbs)
• 30 g butter, melted
• 10 g butter, softened
• 1 12 teaspoons cornflour
• 1 tablespoon balsamic vinegar
• 100 ml water

1. Preheat oven to 200c.
2. Combine mustard, tomatoes, flakes and melted butter in a bowl, press mixture over beef.
3. In an oven proof dish pour stock and garlic and place beef in pan.
4. Cook uncovered in the oven about 25 Min's for medium rare or until cooked as desired.
5. Remove beef from pan and keep warm.
6. Add softened butter, water and balsamic vinegar to pan juices, mix a little water with cornflour add to pan, stir over heat until mixture boils and thickens.
7. Season with pepper.
8. To Serve: Place beef on plate and drizzle with sauce, I served mine with roasted baby fennel and parsnip mash.

garlic, chicken, filet of beef, whole grain mustard, tomato, breadcrumbs, butter, butter, cornflour, balsamic vinegar, water

Taken from www.food.com/recipe/tomato-mustard-crusted-beef-300957 (may not work)