Beef Mini Roast with Mustard Beef Mini Roast with Mustard

Beef Mini Roast with Mustard

prep time
10 mins

cook time
50 minutes

serves
3 people

Ingredients

  • 1 x 350-450g/12oz-1lb beef mini roasting joint (we used topside)
  • Salt and freshly milled black pepper
  • 30ml/2tbsp Dijon mustard or similar
  • 10ml/2tsp garlic purée or paste
  • 5ml/1tsp sunflower oil
  • For the Sweet Potato Wedges

  • :600g/1lb 5oz prepared sweet potatoes, cut into wedges
  • 15ml/1tbsp sunflower oil
  • Salt and freshly milled black pepper
  • 175g/6oz fine green beans or vegetables of your choice
  • Hot gravy, to serve

Method

  1. Preheat the oven to Gas mark 5, 190°C, 375°F.
  2. In a small bowl mix together the mustard, garlic purée or paste and oil.
  3. Put the wedges in a medium non-stick roasting tin, season, and add the oil. If you don’t want to make your own there are plenty to choose from in the chiller or freezer section of the supermarket.
  4. Place the joint on a chopping board, make several slashes over the surface, season and spread with the mustard mixture.  Transfer to the roasting tin with the wedges and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly. If you like your beef less rare leave in the oven for a further 5-10 minutes.
  5. Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.  Increase the oven temperature to Gas mark 7, 220°C for a further 10 minutes.
  6. Meanwhile, cook the green beans or vegetables of your choice according to the packet instructions.
  7. Slice the roast and serve with gravy, sweet potato wedges and green beans or vegetables of your choice.