Beef Mini Roast with Mustard

Beef mini roast with mustard recipe
Prep in Prep in:
10 mins
Cook in Cook in:
40 mins
Serves Serves:
3
Per Serving %RI

Method

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

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

Put the wedges in a medium non-stick roasting tin, season, and add the oil. If you don’t want to make your own there are plenty to choose from in the chiller or freezer section of the supermarket.

Place the joint on a chopping board, make several slashes over the surface, season and spread with the mustard mixture. Transfer to the roasting tin with the wedges and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly. If you like your beef less rare leave in the oven for a further 5-10 minutes.

Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows. Increase the oven temperature to Gas mark 7, 220°C for a further 10 minutes.

Meanwhile, cook the green beans or vegetables of your choice according to the packet instructions.

Slice the roast and serve with gravy, potato wedges and green beans or vegetables of your choice.

#MINIROASTS

They’re the perfect midweek treat for two and our friends at Simply Beef and Lamb have created loads of recipes to make cooking a midweek mini roast as simple as possible. Still not convinced? Take a look at this recipe, and head over to their site to learn more about cuts of beef and lamb which may be small in size but are big on flavour!

Ingredients

1 x 350-450g beef mini roasting joint (we used topside)

Salt and freshly milled black pepper

30ml/2tbsp Dijon mustard or similar

10ml/2tsp garlic purée or paste

5ml/1tsp sunflower oil

For the Potatoes:

600g prepared potatoes, cut into wedges

15ml/1tbsp sunflower oil

Salt and freshly milled black pepper

175g/6oz fine green beans or vegetables of your choice

Hot gravy, to serve

1 x 350-450g beef mini roasting joint (we used topside) Salt and freshly milled black pepper 30ml/2tbsp Dijon mustard or similar 10ml/2tsp garlic purée or paste 5ml/1tsp sunflower oil For the Potatoes: 600g prepared potatoes, cut into wedges 15ml/1tbsp sunflower oil Salt and freshly milled black pepper 175g/6oz fine green beans or vegetables of your choice Hot gravy, to serve

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