Don’t forget to let your cooked meat sit! It really is the secret to the tenderness of mustard-roasted beef. This is an absolutely delicious main dish and something to consider adding to you festive table.
- 10ml (2 tsp) mustard seeds
- 5ml (1 tsp) sea salt flakes
- 5ml (1 tsp) freshly ground black pepper
- 15ml (1 tbsp) fresh thyme leaves
- 60ml (¼ cup) olive oil, plus 15ml (1 tbsp) extra
- 1,5kg boneless beef rib eye
Preheat the oven to 120°C.
Place the mustard seeds, salt, pepper and thyme in a mortar and pestle and pound until lightly crushed. Add the oil and pound until combined. Set aside.
Brush the beef with the extra oil. Heat a large, non-stick frying pan over high heat and cook the beef until brown, about 1 – 2 minutes on each side. Remove from the pan.
Secure with kitchen string and rub the mustard mixture over the beef. Place on a rack in a baking dish and roast for 1 hour 30 minutes, for medium-rare.
Cook's tip: After roasting, cover the meat with foil and rest in a warm place for at least 10 minutes to allow the meat to relax.
Did you make this recipe? Tag us on Instagram @foodandhomesa