MUS­TARD ROAST BEEF WITH THYME ROASTED VEG­ETA­BLES AND GRAVY

Central Otago Mirror - - MOTORING - Thyme roasted veg­eta­bles Mus­tard roast beef Steamed greens Gravy

❚ 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

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