Silvertip Roast with Mustard Crust (Maille Mustard Review)

Many thanks to Diana Castelnuovo-Tedesco of Fraiche PR  for sending me two full size jars of Maille mustard (1 Old Style and 1 Dijon Originale) to sample. All opinions are my own.

I’ve seen Maille mustard in my local supermarket, and chalked it up to one of those ingredients that I’d have in the fridge of my dreams. You know, the type of things that would be in your fridge if you had an unlimited food budget.

PHOTO CREDIT: http://maille.us/

PHOTO CREDIT: http://maille.us/

So when I got an email from Diana asking if I was interested in reviewing these products, I jumped at the chance.  I couldn’t wait to taste really excellent, kosher mustard (both of these are certified OU pareve).

I can say I wasn’t disappointed, and for the first time in my life tasted genuine Dijon mustard. In short, these are excellent products. I tasted a bit of each straight from the jar. The Old Style was a bit spicy, and I was surprised by how smooth the flavor was on my tongue. As soon as I tasted this, I knew exactly what I wanted to do with it.

The Dijon Originale, however, gave me quite a surprise. In the past, I have tasted Grey Poupon, and was not thrilled with the taste – that had been a bit sharp and sour to the point my mouth puckered. Imagine my surprise when I taste this Dijon – bright, full of flavor – and a bit hot.  The heat lingers on the tongue a bit after eating it. After getting over my initial reaction, I found that I kept wanting more.

I will confess that I still need to develop a recipe for this mustard, but just try this- dip boiled red potatoes straight into the jar of Dijon Orignale – and then try to stop eating them. You will find it very hard, if not impossible. I know this from personal experience.

As for the Old Style mustard, I highly recommend using it as a crust on a roast. Be generous – the flavor is distinct but not overpowering, and I can say this was one of the best roasts I have ever made.

Silvertip Roast with Mustard Crust

Ingredients:

2 Silvertip Roasts, about 3 lbs each

2 cups dry red wine

Salt and Pepper for sprinkling

Half a jar of Maille Old Style mustard

2 shallots, sliced

1 pack of crimini mushrooms, cleaned and left whole

1 large Spanish onion, cut in half then cut into slices

To Prepare:

1) Pre-heat oven to 350F.  In a disposable aluminum tray (or doubled up 2 gallon Ziploc bags) pour the red wine over roasts and set in the fridge for a minimum of 20 mins, turning once midway through. While the roasts are marinating, prepare your vegetables and set aside.

2) Remove roasts and discard wine, gently pat dry and sprinkle salt and pepper over top and bottom of roasts.

3) Using a roasting pan with insert, arrange the vegetables on the bottom of the pan. Add the insert, placing the roasts on it. Using a brush (or your fingertips)  liberally apply the mustard all over the roasts, top and bottom. maille1fwp 4) Loosely cover with aluminum foil and roast for 1 hour, uncovering half way through. The temperature at this point will be about 140F, or mid-rare. I would not recommend cooking this style of roast much past mid rare to meduim (150F).

5) Leave roasts to cool at room temperature at least one hour, or until it is barely warm when touched. Slice on a diagonal, and serve with the roasted mushrooms and onions from the bottom of the pan.

maille2fwp

 

For more information on these specific varieties of mustard, as well as Maille’s other products, please visit their website: http://maille.us/

Comments

  1. kitchentestedblog says:

    Perfectly cooked!!!! Nice job 🙂

  2. ronnievfein says:

    I was once at a mustard tasting event and there were about a dozen samples to try. I picked Maille up as the best and never bought anything else after that. Love it plain, but often mix with plain yogurt, horseradish and lemon juice for grilled or roasted salmon.

  3. I love mustard crusted roasts. That is one beautiful looking piece of meat!

  4. I love anything with mustard and this roast looks delicious!

  5. I’m a big fan of maille mustard as well – I love what you did with it!

  6. The roast looks amazing…its so funny. I wanted to try the mustard after noticing it on your blog last week, and then in the grocery store right after (too expensive me though) and one of our Shabbos guests brought us some (as they knew we were serving tongue)

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