Roast Beef with Wholegrain Mustard

Roast Beef with Wholegrain Mustard

Serves: 6

Ingredients

Blue Triangle ⅓ cup wholegrain mustard
Blue Triangle 1 tablespoon olive oil
Blue Triangle 2 garlic cloves, crushed
Blue Triangle 2kg rump beef roast

 

Basic Roasted Mixed Vegetables

Blue Triangle 1kg peeled and chopped sebago potatoes
Blue Triangle 800g peeled and chopped butternut pumpkin
Blue Triangle 6 peeled pickling onions

 

Basic Gravy (makes 2 to 2 ½ cups)

Blue Triangle 2 cups beef stock
Blue Triangle ¾ cup red wine
Blue Triangle 2 ½ tablespoons plain flour

 

Method

  1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a roasting pan. Combine mustard, oil and garlic in a bowl. Season with salt and pepper.
  2. Rub top side of beef with mustard mixture. Place in prepared pan. Roast for 1 hour 45 minutes for medium or until cooked to your liking.
  3. Remove from oven. Cover loosely with foil. Stand for 10 minutes. Slice.
  4. Basic roasted mixed vegetables: Preheat oven to 200°C/180°C fan-forced. Arrange vegetables in roasting pan. Drizzle with 2 tablespoons olive oil. Roast for 1 hour 10 minutes or until golden and crisp.
  5. Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.

 

Tips

 Remove meat from fridge 15 minutes before roasting to take off the chill. This can speed up cooking and help meat cook more evenly.

 Slice beef into 5mm-thick pieces, or to your liking. Serve with roasted vegetables.

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Knowing that the beef is selected from only Angus and Hereford cattle in the north-western corner of Tasmania you can be assured it is fed on some of the most lush green pastures in the country.
Brent Farrell, Brents Restaurant

Restaurants & Retailers

Mumu Grill, 70 Alexander St Crows Nest NSW

Mumu Grill, 70 Alexander St  Crows Nest NSW

The Breakwater, Hillarys Boat Harbour WA

The Breakwater, Hillarys Boat Harbour WA

Terminus Hotel, Fitzroy VIC

Terminus Hotel, Fitzroy VIC

Circa, 2 Acland St St Kilda

Circa, 2 Acland St
St Kilda

Rockpool, Crown Casino, 8 Whiteman St Southbank VIC

Rockpool, Crown Casino, 8 Whiteman St  Southbank VIC

Our Farmers

Charles Henry Rothwell

G231

Richard Nicholls

Richard Nicholls

Jamie Oliver

Jamie Oliver

Andrew Kay

Andrew Kay

John D Bruce

John Bruce 2546
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour