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Roast Beef with Mustard Crust

Roast Beef with Mustard Crust

Thursday, 23 April 2015 15:52:41 Europe/London


  • Large British beef roasting joint (check out our British Beef selection here)
  • 1 tbsp plain flour
  • 1 tsp English mustard powder
  • 2 large red onions, cut into wedges
  • 16 shallots, peeled
  • 2 bulbs garlic, cloves separated but unpeeled
  • 15g  fresh thyme
  • 200g Chantenay carrots, trimmed
  • A drizzle of sunflower oil



  1. Preheat the oven to 230°C, fan 210°C, gas mark 8.
  2. Weigh the beef to calculate the exact cooking time – depending on the weight cook for 15 minutes for every 450g plus extra 20 minutes.
  3. Put the beef in a large roasting tin.
  4. Sift the flour and mustard together in a bowl, then use sieve to dust it over the fatty side of the joint, afterwards season with black pepper.
  5. Roast the joint for 20 minutes and then reduce the oven temperature to 200°C, fan 180°C, gas 6 and cook for the remaining calculated cooking time.
  6. Baste the joint every 30 minutes with the pan juices.
  7. An hour before the end of cooking time put the onions, shallots and garlic in the roasting tin around the meat.
  8. Scatter over the sprigs of thyme. And put the vegetables in the pan juices to coat add a drizzle
  9. Once cooked remove from oven and cover loosely with tin foil and  let the meat and vegetables rest for 20 minutes. Carve and serve with the roasted onion, garlic and shallots, plus veggies and trimmings of your choice.
  10. Garnish with the reserved thyme.
Posted in Roast Dinner Recipes By

george hixson

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