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.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.

The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS

Restaurants & Retailers

Stillwater 2 Bridge Rd, Launceston TAS

Stillwater
2 Bridge Rd, Launceston TAS

Wayside Inn, South Melbourne VIC

Wayside Inn, South Melbourne VIC

Terminus Hotel, Fitzroy VIC

Terminus Hotel, Fitzroy VIC

L'Hotel Gitan, 32 Commercial Road Prahran

L'Hotel Gitan,
32 Commercial Road
Prahran

Roaring Grill 301 Elizabeth Street, North Hobart

Roaring Grill
301 Elizabeth Street, North Hobart

Our Farmers

Charles Henry Rothwell

G231

Jamie Oliver

Jamie Oliver

Michael Kay

Michael Kay

Paul Saward

Paul Saward

Stephen Pilkington

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