Mustard-roasted beef

June 8, 2010 (Last Updated: January 11, 2019)
Mustard-roasted beef recipe

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.

To drink: F&HE recommends Bilton Cabernet Sauvignon 2006, a rich, full-bodied wine with loads of black fruit to match the beef, and brown spice notes to balance the mustard and pepper. 

Mustard-roasted beef


  • 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.

If you loved this mustard-roasted beef, then you will definitely enjoy these recipes (take our word for it):

Peppermint Crisp fridge tart (one of your all-time favourites)

Scalloped Mediterranean potatoes (possibly the perfect side to ANY meal)

Roasted butternut crisps (a touch of delicious crispy sweetness)

Chocolate lava cup (what all of your chocolate dreams are made of)

Chocolate malva pudding (a traditional South African dessert with a delicious, chocolatey twist)

Smashed baked potatoes (these are an absolute treat served with freshly braaied fish or a juicy steak)



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