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Roast Beef with Prune Walnut Crust



1 kg roast beef (without fat)
4 tbsp. olive oil
150 g SUNSWEET prunes
80 g walnuts
100 g breadcrumbs
80 g butter
2 tbsp. grainy mustard
1 bunch of flat-leaf parsley
60 g sugar
100 ml balsamic vinegar
300 g small onions
Salt & pepper


  1. Season roast beef with salt and pepper. Heat 2 tablespoons of oil in a large pan. Sear meat on both sides vigorously, remove from the pan and place on a baking tray. Bake in hot oven at approx. 140° C (lower for fan assisted oven) on the middle rack for about 1 hour and 20 minutes.
  2. For the crust, chop prunes and walnuts. Mix with bread crumbs, butter, and mustard. Season with salt and pepper. Finely chop parsley and add to the mixture. Place sugar and vinegar in a pot and boil for 5 minutes. Peel and halve onions, add to the pot and leave to simmer over medium heat for 5 more minutes.
  3. Remove meat from the oven and turn on the broiler. Spread mixture on the meat and bake on the middle rack until golden brown. Allow the meat to rest for 2-3 minutes, cut into thin slices and serve with balsamic onions.

Tip: Serve with apple-horseradish puree.

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Christmas, Mains

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