Roast mus­tard beef with mush­room sauce

Serves 8 Takes 1 hr 20 mins

Your Family - - Contents -

1.5kg beef rib eye roast, tied up olive or av­o­cado oil, for fry­ing 30ml whole­grain mus­tard 30ml but­ter

250g mush­rooms, sliced 250ml cream hand­ful thyme, leaves picked 2 gar­lic cloves, crushed 15ml soy sauce

1 Pre­heat oven to 180°C. Heat a splash of oil in an oven­proof saucepan on high and fry the beef for about 10 min­utes or un­til browned all over. Sea­son. 2 Re­move from heat and spread all over with mus­tard. Roast for about 1 hour for medium-rare or un­til cooked to your lik­ing. Cover with foil and set aside for 5 min­utes. 3 Heat the but­ter in the same pan on high and fry the mush­rooms un­til golden. Sea­son. Set aside. Add the cream, thyme and gar­lic to the pan, scrap­ing the base, and cook for about 5 min­utes or un­til re­duced. 4 Re­turn the mush­rooms and add the soy. Place the roast in the sauce and serve.

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