Recipe: Roast beef with thyme roasted vegetables & gravy

Roast beef with thyme roasted vegetables & gravy.
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Roast beef with thyme roasted vegetables & gravy.

What's better than a roast beef with all the trimmings? Mustard and thyme flavours add a special touch.

MUSTARD ROAST BEEF WITH THYME ROASTED VEGETABLES AND GRAVY
Ready in: 45 min
Prep time: 15 min
Cook time: 35 min
Serves 4-5

READ MORE:
How to cook the perfect roast beef 
What is the best Sunday roast?
Recipe: Best beef pot roast 

 

Thyme roasted vegetables
400g baby red or orange kumara, scrubbed and diced 2cm
400g pumpkin, peeled and diced 2cm
1 tablespoon chopped thyme leaves

Mustard roast beef
2-3 tablespoons wholegrain mustard
1 clove garlic, minced
¼ teaspoon salt
¼ tablespoon ground black pepper
600g beef rump steak (at room temperature)

Steamed greens
1 head broccoli
2 courgettes
250g frozen peas

Gravy
1 tablespoon butter
1½ tablespoons flour
1 cup beef stock

Horseradish mayo
40g horseradish sauce (store-bought)
3 tablespoons mayonnaise
½ teaspoon mustard (e.g. Dijon, wholegrain)

Preheat oven to 230C. Bring a medium pot of salted water to the boil. Line two oven trays with baking paper.

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Toss kumara, pumpkin and thyme with a drizzle of oil on first prepared tray and season with salt and pepper. Roast for 30-35 minutes, until tender. Turn once during cooking.

In a small bowl, mix mustard, garlic, salt and pepper with a drizzle of oil until smooth. Pat beef dry with paper towels and season with salt. Heat a drizzle of oil in a large fry-pan on high heat and sear beef for about 2 minutes on all four sides (beef does not need to be cooked through).

Place seared beef on second prepared tray and spread over mustard mixture to coat. Roast beef for 7-9 minutes for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and cover in foil to rest for 4-5 minutes. Slice thinly against the grain. Reserve pan.

While beef is roasting, cut broccoli into small florets and cut courgettes in half lengthways then slice 1-2cm. Add both to pot of boiling water, along with peas and cook for 2-3 minutes. Drain and keep warm.

Return reserved pan to a medium heat. Add butter and flour and cook for 1 minute. Reduce heat to low, add beef stock and simmer for 3-4 minutes, or until gravy has thickened. Season to taste with salt and pepper. In a small bowl, mix horseradish, mayonnaise and mustard until smooth.

To serve, divide thyme roasted vegetables, slices of mustard roast beef and steamed greens between plates. Pour over gravy and serve horseradish mayo on the side.

 - Stuff

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