Mustard Roast Beef

This is another recipe that I wanted to be sure to post as frankly, I found it in the October 2012 Waitrose magazine and in the great clean out of 2013 I need to ditch the magazine but want to keep the recipe.

Mustard Roast Beef – Adapted from the October 2012 Waitrose Magazine

2 tsp yellow mustard seeds
1 tsp salt
1 tsp pepper
1 tbsp thyme
60 ml olive oil
1.5 kg beef roast (rib eye, sirloin – I used a rib roast)

Preheat the oven to 120C or 250F.  Combine the spices in a mortar and pestle and blend until crushed.  Add the olive oil making a herby paste.

Brush the roast with a tablespoon or so of olive oil.  Heat a cast iron pan (I use my le creuset) over medium high heat.  Cook the beef for 2 minutes on each side to create a lovely brown crust.  You’re not trying to cook the beef – just create a nice sear on the outside.  Remove the beef from the pan to a separate plate.  Smear the herby paste prepared above all over the beef.  Return the beef to the roasting dish and roast until the beef hits an internal temperature of 155F degrees for a medium finished roast.  Let rest for 10 minutes, removed from the roasting pan, covered in foil.

Feel free to make a gravy from the good bits left in the bottom of the pan.  I highly recommend 🙂

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