Make yours a roast with the most

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

The Tribune (NZ) - - COMMUNITY COOKBOOK -

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.

MY­FOOD­BAG

Roast beef with thyme roasted veg­eta­bles and gravy.

NA­DIA LIM IN AS­SO­CI­A­TION WITH MY FOOD BAG

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