Roast Sirloin of Beef with a Mustard Crust
Great flavour roast and easy to prepare
Preparation time: 105 minutes
- 1½kg sirloin or rump of beef
- 2 garlic cloves, crushed
- ½ tablesp. freshly ground black pepper
- 1 tablesp. Dijon-style mustard
- 2 tablesp. olive oil
- 2 carrots and 1 onion chopped
- 1 tablesp. plain flour
- ½ a glass of red or white wine (optional)
- 250ml stock
- Heat the oven to Gas Mark 7, 220°C (425°F).
- Place the garlic, pepper and mustard in a small bowl, add in the oil and mix to a paste. Rub the mixture all over the beef, then place in a roasting tin along with the carrots and onion. Season with a little salt.
- Roast for 25 minutes, then lower the heat to Gas Mark 4, 180°C (350°F). Roast for another hour for rare and 1½ hours for medium rare. However, it is best practice to use a meat thermometer to be accurate. Take the meat out of the oven, transfer to a carving board, cover with foil and allow to rest for 15-20 minutes before carving.
To make the gravy
- Stir the flour into the juices in the roasting tin. Place over a medium heat, and continue stirring with a wooden spoon. Gradually add in the wine, if using, and stock and stir until smooth. Allow to simmer for a couple of minutes. Season and pour through a sieve into a gravy boat, discarding the vegetables that were cooked alongside the roast.
- Slice the beef and serve with paprika flavoured roast potatoes and steamed vegetables. Serve the gravy separately.
To make the potatoes
- Simply toss peeled potatoes in a little olive oil, paprika and seasoning and roast in the oven with the beef for 40-45 minutes – for 1kg of potatoes use 2 tablespoons oil and 2 teaspoons paprika.
Nutritional Analysis per Serving