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.
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
These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.
Roasts aren't just for Sundays, they're perfect for a mid-week meal too. Try this lamb mini roast with citrus baby carrots and new potatoes.
Four green lights on the traffic light system, a tasty and healthy alternative to your Saturday night takeaway - just whack it all on one tray and pop it in the oven. Easy!
This campaign was originally produced in the framework of a programme co-financed by the European Union