Mustard-roasted beef
This mustard-roasted beef is a simple yet impressive centrepiece for a Sunday lunch, dinner party or special occasion. A tender beef roast is seared until golden, coated in a fragrant blend of crushed mustard seeds, thyme, salt and pepper, then slow-roasted until perfectly medium-rare.
Ingredients
- 10ml (2 tsp) mustard seeds
- 5ml (1 tsp) sea salt flakes
- 5ml (1 tsp) freshly ground black pepper
- 15ml (1 tbsp) fresh thyme leaves
- 60ml (¼ cup) olive oil, plus 15ml (1 tbsp) extra
- 1,5kg boneless beef rib eye
Method · P
- Preheat the oven to 120°C.
- Place the mustard seeds, salt, pepper and thyme in a mortar and pestle and pound until lightly crushed. Add the oil and pound until combined. Set aside.
- Brush the beef with the extra oil. Heat a large, non-stick frying pan over high heat and cook the beef until brown, about 1 – 2 minutes on each side. Remove from the pan.
- Secure with kitchen string and rub the mustard mixture over the beef. Place on a rack in a baking dish and roast for 1 hour 30 minutes, for medium-rare.
This mustard-roasted beef is a simple yet impressive centrepiece for a Sunday lunch, dinner party or special occasion. A tender beef roast is seared until golden, coated in a fragrant blend of crushed mustard seeds, thyme, salt and pepper, then slow-roasted until perfectly medium-rare. Serve it with your favourite roast sides for an effortless crowd-pleaser.