Make yours a roast with the most
This delicious beef dinner will delight diners... and takes under an hour to make.
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.
Roast beef with thyme roasted vegetables and gravy.