Mustard & horseradish roast beef

Mustard & horseradish roast beef

This Mustard & horseradish roast beef is the perfect Sunday recipe. This trational roast comes with a tray of mouthwatering seasonal veg!

SERVES 4 / PREP TIME 30 min / COOK TIME 55 min

INGREDIENTS

ROAST BEEF 

• 650g beef eye fillet 
• 2 tbsp olive oil 
• 2 tsp  wholegrain mustard
• 400g beetroot, trimmed and halved
• 500g kumara (orange sweet potato,cut into wedges
• 400g baby carrots, trimmed
• 1 red onion, cut into wedges
• 170g asparagus, trimmed
• 60g baby beetroot leaves

MUSTARD HORSERADISH SAUCE

• 2 tsp horseradish cream
• 1garlic clove, minced
• 2 tsp  wholegrain mustard
• 2 tsp red wine vinegar
• ¼ cup olive oil
• 2 tbsp double cream

METHOD

ROAST BEEF 

PREHEAT the oven to 240°C

RUB beef with half the olive oil and season. Heat a flameproof baking dish over a high heat.Cook beef until browned all over. Spread mustard over beef and transfer to the oven.Roast for 15 minutes or until beef is cooked as desired. Remove beef from dish; cover to keep warm. 

LINE a baking tray with greaseproof paper.Wrap beetroot halves in foil and bake for 10 minutes. Add kumara, carrots and onion onto the baking tray and brush with remaining oil and season. Roast the vegetables for 15 minutes or until tender and golden brown. Remove vegetables from the tray. Remove beetroot for the foil and allow to cool. Once cooled, peel and set aside.

ADD asparagus to the same oven tray and bake for 5 until just tender.

HORSERADISH SAUCE

WHISK horseradish cream, garlic, mustard and vinegar in a medium bowl until combined. Gradually whisk in oil then cream. Season to taste.

ASSEMBLE

PLACE warm roast vegetables and beetroot leaves on a serving platter, drizzle with a little dressing. Slice beef and arrange on top of vegetables. Drizzle with more dressing.

<FOOD TEAM TIP> Using store- bought horseradish sauce with a drizzle of cream, makes for a quick and perfect alternative for this dish.

Print Recipe

Mustard & horseradish roast beef

Serves: Serves 4

Prep Time: 30 minutes Total Time: 55 minutes

Ingredients

• ROAST BEEF 
• 650g beef eye fillet 
• 2 tbsp olive oil 
• 2 tsp  wholegrain mustard
• 400g beetroot, trimmed and halved
• 500g kumara (orange sweet potato,cut into wedges
• 400g baby carrots, trimmed
• 1 red onion, cut into wedges
• 170g asparagus, trimmed
• 60g baby beetroot leaves
• MUSTARD HORSERADISH SAUCE
• 2 tsp horseradish cream
• 1garlic clove, minced
• 2 tsp  wholegrain mustard
• 2 tsp red wine vinegar
• ¼ cup olive oil
• 2 tbsp double cream

Instructions

For the roast beef

1

Preheat the oven to 240°C

2

Rub beef with half the olive oil and season. Heat a flameproof baking dish over a high heat.Cook beef until browned all over. Spread mustard over beef and transfer to the oven.Roast for 15 minutes or until beef is cooked as desired. Remove beef from dish; cover to keep warm. 

3

Line a baking tray with greaseproof paper.Wrap beetroot halves in foil and bake for 10 minutes. Add kumara, carrots and onion onto the baking tray and brush with remaining oil and season. Roast the vegetables for 15 minutes or until tender and golden brown. Remove vegetables from the tray. Remove beetroot for the foil and allow to cool. Once cooled, peel and set aside.

4

Add asparagus to the same oven tray and bake for 5 until just tender.

For the Horseradish sauce

5

Whisk horseradish cream, garlic, mustard and vinegar in a medium bowl until combined. Gradually whisk in oil then cream. Season to taste.

To Assemble

6

Placewarm roast vegetables and beetroot leaves on a serving platter, drizzle with a little dressing. Slice beef and arrange on top of vegetables. Drizzle with more dressing.

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