Herb and mustard roast beef with cauliflower mash

Herb and mustard roast beef with cauliflower mash

Serves: 4  |  Preparation time: 15mins   |   Cooking Time: 55mins


  • 800g Farm88 yearling beef weber roast
  • 2 tsp olive oil
  • 2 tbsp Dijon mustard
  • 2 tsp finely chopped rosemary
  • 2 tsp finely chopped thyme
  • 2 tbsp chopped flat-leaf parsley
  • 250g desiree potatoes, peeled, chopped
  • 500g cauliflower, trimmed, cut into florets
  • ⅓ cup fresh ricotta
  • 2 tbsp chopped chives
  • Roasted cherry tomatoes and steamed green beans, to serve


  1. Preheat oven to 160°C or 140°C fan forced. Brush beef with the olive oil. Preheat a large non stick frying pan over a high heat. Cook beef, for 1-2 minutes each side or until evenly browned. Transfer beef to a rack over a roasting dish.
  2. In a small bowl combine the mustard, rosemary, thyme and parsley. Brush the mustard mixture evenly over the top and sides of beef. Roast beef in preheated oven for 45-50 minutes for medium, or until 65°C on a meat thermometer. Remove from oven, cover loosely with foil, set aside to rest for 15 minutes.
  3. Meanwhile, cook potato and cauliflower in a saucepan of boiling water for 12 minutes, or until tender. Drain. Return to saucepan, mash until smooth, stir through ricotta and chives.
  4. Cut the beef, across the grain into slices of even thickness. Divide mash between plates, top with some slices of beef. Serve with roasted cherry tomatoes and steamed green beans.


  • To roast cherry tomatoes, place 250g tomatoes on a baking tray and spray with olive oil. Roast for 10-12 minutes, or until just wilted.
Results may vary.