Mustard & tarragon roast beef
Serves: 6 | Prepartion: 30mins | Cooking: 60mins
- 1.2kg Farm88 beef roast
- ¼ cup (60ml) olive oil
- 2 tbsp wholegrain mustard
- 1 tbsp fresh tarragon leaves, finely chopped, + extra, to serve
- 2 red onions, cut into wedges
- 650g Kent pumpkin, cut into 6cm wedges
- 800g sebago potatoes, cut into wedges
- Steamed green beans and sugar snaps, pre-made gravy, to serve
- Preheat oven to 240°C (220°C fan-forced). Lightly spray a roasting pan with oil. Combine 1 tbsp oil, mustard and garlic in a small bowl. Season.
- Place beef in pan and rub top side of beef with mustard mixture. Place beef in oven and reduce heat immediately to 200°C (180°C fan-forced). Roast for 45-60 minutes (for medium-rare to medium), or until cooked to your liking, covering top of roast with foil if over-browning. Remove from oven, cover loosely with foil and rest for 10 minutes.
- Arrange vegetables in separate large baking tray lined with baking paper. Drizzle with remaining oil, season and roast with beef for 1 hour until golden and crisp.
- Thinly slice beef and serve with roasted vegetables, steamed greens, gravy and extra tarragon, if desired.
- Topside roast, bolar blade roast, sirloin or scotch fillet roast would also work well.
- Test roast for doneness using a meat thermometer - test in the centre of the beef, 60°C for medium rare.
- Resting the meat will ensure it remains tender and moist when carving.
Recipe kindly provided by Australian Beef & Lamb (MLA)