Recipe
Mustard and tarragon roast beef
- Serves 6
- Prep Time 30 mins
- Cooking Time 60 mins
Ingredients
- Serves 6
Method
- Preheat oven to 240°C (220°C fan-forced). Lightly spray a roasting pan with oil. Combine 1 tbsp oil, mustard and garlic in a small bowl. Season.
- Place beef in pan and rub top side of beef with mustard mixture. Place beef in oven and reduce heat immediately to 200°C (180°C fan-forced). Roast for 45-60 minutes (for medium-rare to medium), or until cooked to your liking, covering top of roast with foil if over-browning. Remove from oven, cover loosely with foil and rest for 10 minutes.
- Arrange vegetables in separate large baking tray lined with baking paper. Drizzle with remaining oil, season and roast with beef for 1 hour until golden and crisp.
- Thinly slice beef and serve with roasted vegetables, steamed greens, gravy and extra tarragon, if desired.
Tips
- Blade roast, sirloin or scotch fillet roast would also work well.
- Test roast for doneness using a meat thermometer - test in the centre of the beef, 60°C for medium rare.
- Resting the meat will ensure it remains tender and moist when carving.