MUS­TARD ROAST BEEF WITH THYME ROASTED VEG­ETA­BLES AND GRAVY

Auckland City Harbour News - - FRONT PAGE -

Ready in: 45 min Prep time: 15 min Cook time: 35 min Serves 4-5.

400g baby red or or­ange ku­mara, scrubbed and diced in 2cm chunks

400g pump­kin, peeled and diced in 2cm chunks

1 ta­ble­spoon chopped thyme leaves

2-3 ta­ble­spoons whole­grain mus­tard

1 clove gar­lic, minced tea­spoon salt ta­ble­spoon ground black pep­per

600g beef rump steak

1 head broc­coli 2 cour­gettes 250g frozen peas

1 ta­ble­spoon but­ter 11⁄ ta­ble­spoons flour 1 cup beef stock

40g horseradish sauce (store­bought)

3 ta­ble­spoons may­on­naise

tea­spoon mus­tard (for ex­am­ple, Di­jon or whole­grain) Pre­heat oven to 230 de­grees C. Line two oven trays with bak­ing pa­per. Al­low beef to come to room tem­per­a­ture.

Toss ku­mara, pump­kin and thyme with a driz­zle of oil on first pre­pared tray and sea­son with salt and pep­per. Roast for 30-35 min­utes, un­til ten­der. Turn once dur­ing cook­ing.

In a small bowl, mix mus­tard, gar­lic, salt and pep­per with a driz­zle of oil un­til smooth. Pat beef dry with pa­per tow­els and sea­son with salt.

Heat a driz­zle of oil in a large fry­ing pan on high heat and sear beef for about 2 min­utes on all four sides (beef does not need to be cooked through).

Place seared beef on sec­ond pre­pared tray and spread over mus­tard mix­ture un­til coated all over. Roast beef for 7-9 min­utes for

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