Roast Beef with Wholegrain Mustard

Serves: 6

Ingredients

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

Basic Roasted Mixed Vegetables

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

Basic Gravy (makes 2 to 2 ½ cups)

2 cups beef stock
¾ cup red wine
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 moister and tender result.

 Note: Not all images displayed on this page utilise Cape Grim Beef.