Make yours a roast with the most

This de­li­cious beef din­ner will de­light din­ers... and takes un­der an hour to make.

Matamata Chronicle - - Gardening -

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 medium-rare (de­pend­ing on thick­ness), or un­til cooked to your lik­ing. Re­move beef from pan and cover in foil. Rest roast beef in a warm place for 4-5 min­utes. Re­serve pan.

While beef is roast­ing, bring a medium pot of salted wa­ter to the boil. Cut broccoli into small flo­rets and cut cour­gettes in half length­ways, then slice into 1-2cm pieces. Add both to pot of boil­ing wa­ter, along with peas and cook for 2-3 min­utes. Drain veg­eta­bles and keep warm.

Re­turn re­served beef pan to a medium heat. Add but­ter and flour and cook for 1 minute. Re­duce heat to low, add beef stock and sim­mer for 3-4 min­utes, or un­til gravy has thick­ened. Sea­son to taste with salt and pep­per.

In a small bowl, mix horse­rad­ish, mayonnaise and mus­tard un­til smooth.

To serve, slice beef thinly across the grain. Di­vide thyme roasted veg­eta­bles, slices of mus­tard roast beef and steamed greens be­tween plates. Pour over gravy and serve horse­rad­ish mayo on the side.

MY­FOOD­BAG

Roast beef with thyme roasted veg­eta­bles and gravy.

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