• If you didn’t already think beef and sweet potato are a perfect combination, you’ve haven’t tried these rare roast beef and wholegrain mustard on sweet potato rounds. Salty, tender beef and a rich starch are amazing together. 

    Rare roast beef and wholegrain mustard on sweet potato rounds

    Serves: 20 – 30
    Cooking Time: 20 mins


    • 2 egg yolks, beaten
    • 15ml sugar
    • 45ml wholegrain mustard
    • 30ml vinegar
    • 15ml water
    • 5ml salt
    • 15ml butter
    • 15ml horseradish
    • 250ml fresh cream, whipped
    • 3 sweet potatoes
    • salt and freshly ground black pepper, to taste
    • 50g butter
    • 10ml thyme
    • 25 slices rare roast beef
    • pink peppercorns, to garnish
    • chives, to garnish



    For the mustard, mix the egg yolks, sugar, mustard, vinegar, water and salt in a heatproof bowl and cook over boiling water, stirring constantly until thick, about 5 minutes. Blend in the butter and horseradish, and cool thoroughly. Fold in the whipped cream. Store in the fridge until needed. Preheat the oven to 180°C.


    To make the sweet potato rounds, slice the sweet potatoes into ½cm rounds. Place them onto a baking tray and season well. Dot with the butter and sprinkle with the thyme. Roast until golden, about 20 minutes.


    To serve, place the thinly sliced rare roast beef onto the potato rounds and top with the mustard. Garnish with pink peppercorns and/or chives.