Make yours a roast with the most
This delicious beef dinner will delight diners... and takes under an hour to make.
MUSTARD ROAST BEEF WITH THYME ROASTED VEGETABLES AND GRAVY
Ready in: 45 min Prep time: 15 min Cook time: 35 min Serves 4-5.
Thyme roasted vegetables
❚ 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 Mustard roast beef
❚ 2-3 tablespoons wholegrain mustard
❚ 1 clove garlic, minced
❚ 1⁄4 teaspoon salt
❚ 1⁄4 tablespoon ground black pepper
❚ 600g beef rump steak Steamed greens
❚ 1 head broccoli
❚ 2 courgettes
❚ 250g frozen peas Gravy
❚ 1 tablespoon butter
❚ 1 1⁄2 tablespoons flour
❚ 1 cup beef stock
Horseradish ma yo
❚ 40g horseradish sauce (storebought)
❚ 3 tablespoons mayonnaise
❚ 1⁄2 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 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, ma yon naise 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 ma yo on the side.
Roast beef with thyme roasted vegetables and gravy.
NADIA LIM IN ASSOCIATION WITH MY FOOD BAG