Mustard roast beef

Mustard roast beef

By
From
What's for Dinner?
Serves
4-6
Prep
10 mins
Cooking time
80 mins
Photographer
Gorta Yuuki

I prefer to roast a scotch fillet, as it has a good amount of fat to keep the meat moist during cooking and much of it can be cut away when you carve. add a sprinkling of chopped herbs if you have some handy

Ingredients

Quantity Ingredient
2 tablespoons oil
2 tablespoons seeded mustard
salt and freshly ground black pepper
1.5kg scotch fillet, trimmed of excess fat
chopped mixed herbs, such as rosemary and thyme, (optional)

Method

  1. Preheat the oven to 220°C.
  2. Mix together the oil, mustard, salt and pepper. Rub the mixture all over the beef then place it on a baking rack set in a baking dish. Scatter the herbs over the beef, if using, and add a little water to the dish to stop the fat from burning.
  3. Cook in the oven for 20 minutes then lower the temperature to 180°C and cook for a further 1 hour, for medium–rare. To check if the beef is done, insert a small kitchen knife into the centre of the roast and count to five. If the knife is warm (tepid), the meat is rare. If it’s bearably hot, the meat is medium. Once the beef is cooked to your preference, remove it from the oven, cover with foil and leave to rest in a warm place for 10 minutes.
  4. Once the beef has rested, carve into slices and serve with Italian potatoes.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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