Herb roast beef with mustard cream sauce
4
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
Simply coat in herbs and bake. Voila! A delicious roast dinner.
Ingredients
Fresh flat-leaf parsley
¼ cup(s), chopped
Fresh chives
2½ tbs, coarsely chopped
Whole grain mustard
1½ tbs
Beef rump steak, raw
830 g, (buy 1,2kg)
Carrot(s)
3 medium, cut into batons
Broccolini
2 bunch(es), halved
Green string beans
600 g
Olive oil
1 tsp
Eschalot(s)
3 whole, thinly sliced
Sweet-style white wine
¼ cup(s), 60ml (dry)
Light cream
¾ cup(s), 250ml
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Combine parsley and 2 tablespoons chives on a plate. Spread half the mustard over beef. Season with salt and freshly ground black pepper. Roll beef in parsley mixture.
2
Place beef in a small baking dish. Bake for 50-55 minutes for medium or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 10 minutes before slicing thinly.
3
Meanwhile, boil, steam or microwave carrot, broccolini and beans, separately, until just tender. Drain.
4
Heat oil in a small saucepan over medium heat. Add eschalots and cook, stirring, for 2–3 minutes or until softened. Add wine and cook for 1 minute. Stir in cream and remaining mustard and bring to the boil. Reduce heat and simmer, stirring, for 3 minutes or until sauce slightly thickens. Stir in remaining chives and season with salt and freshly ground black pepper. Drizzle beef with sauce and serve with vegetables.
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