Beef Mini Roast with Mustard Crust

Beef Mini Roast with Mustard Crust
Prep in Prep in:
5-10 mins
Cook in Cook in:
40-50 mins
Serves Serves:
2-3
Per Serving %RI

Method

1. Preheat the oven to Gas mark 5, 190°C, 375°F.

2. In a small bowl mix together the mustard, garlic purée and oil.

3. Place the joint on a chopping board, make several slashes over the surface, season and spread with the mustard mixture. Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly.

4. Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.

5. Meanwhile, boil the potatoes in a large pan of salted water for 5 minutes, drain and cool slightly.

6. Heat the oil in a large non-stick pan under a moderate heat and cook the potatoes for 5-10 minutes until lightly browned, shaking the pan from time to time. During the last minute add the rosemary and shake the pan to coat. Season if required and remove from the heat.

7. Slice the roast and serve with gravy, sauté potatoes and seasonal vegetables.

Ingredients

1 x 400-450g/14oz-1lb lean beef mini roast (we used a mini topside joint)

Salt and freshly milled black pepper

30ml/2tbsp Dijon mustard or similar

10ml/2tsp garlic purée

15ml/1tbsp rapeseed or olive oil

For the potatoes

175g/6oz new potatoes, quartered

15ml/1tbsp rapeseed oil

10ml/2tsp freshly chopped rosemary leaves

1 x 400-450g/14oz-1lb lean beef mini roast (we used a mini topside joint) Salt and freshly milled black pepper 30ml/2tbsp Dijon mustard or similar 10ml/2tsp garlic purée 15ml/1tbsp rapeseed or olive oil For the potatoes 175g/6oz new potatoes, quartered 15ml/1tbsp rapeseed oil 10ml/2tsp freshly chopped rosemary leaves

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