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Photo of Herb roast beef with mustard cream sauce by WW

Herb roast beef with mustard cream sauce

Total Time
1 hr 15 min
15 min
1 hr
Simply coat in herbs and bake. Voila! A delicious roast dinner.


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)


3 medium, cut into batons


2 bunch(es), halved

Green string beans

600 g

Olive oil

1 tsp


3 whole, thinly sliced

Sweet-style white wine

¼ cup(s), 60ml (dry)

Light cream

¾ cup(s), 250ml


  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.


SERVING SUGGESTION: 120g steamed potato per serve. Add 2SP per serve.