Mustard-roasted beef

Don’t forget to let your cooked meat sit! It really is the secret to the tenderness of mustard-roasted beef. This is an absolutely delicious main dish.

To drink: F&HE recommends Bilton Cabernet Sauvignon 2006, a rich, full-bodied wine with loads of black fruit to match the beef, and brown spice notes to balance the mustard and pepper. 

Print Recipe

Mustard-roasted beef

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

Instructions

1

Preheat the oven to 120°C.

2

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.

3

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.

4

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.

Notes

Cook's tip: After roasting, cover the meat with foil and rest in a warm place for at least 10 minutes to allow the meat to relax.

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