Beef Mini Roast with Mustard Crust Beef Mini Roast with Mustard Crust

Beef Mini Roast with Mustard Crust

The mini roast is a fantastic meal option for 2-3 people that is boneless, easy to carve and ready in under an hour. This beef topside mini roast is covered with a mixture of seasoning, mustard, garlic puree and a little oil for a delicious and easy glaze. A perfect midweek meal.

prep time
10 mins

cook time
50 minutes

serves
3 people

  • Energy(KJ)

    1908

  • Energy(Kcal)

    452

  • Fat(g)

    13.8

  • Saturates(g)

    2.8

  • Carbohydrate(g)

    46

  • Sugars(g)

    13.9

  • Fibre(g)

    9.1

  • Protein(g)

    39

  • Salt(g)

    2.1

Ingredients

  • 1 x 400-450g lean beef mini roast (we used a mini topside joint)
  • Freshly milled black pepper
  • 2 tablespoons Dijon mustard or similar
  • 2 teaspoons garlic purée
  • 1 tablespoon rapeseed or olive oil

Method

1. Preheat the oven to Gas mark 5, 190°C, 170°C fan.

2. In a small bowl mix together the mustard, garlic purée and oil.

3. Place the joint on a chopping board, make several slashes over the surface, season and spread with the mustard mixture.  Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly.

4. Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.

5. Slice the roast and serve with gravy, mini sauté potatoes and seasonal vegetables.