Rare roast beef and wholegrain mustard on sweet potato rounds

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

Ingredients

  • WHOLEGRAIN MUSTARD
  • 2 egg yolks, beaten
  • 15ml sugar
  • 45ml wholegrain mustard
  • 30ml vinegar
  • 15ml water
  • 5ml salt
  • 15ml butter
  • 15ml horseradish
  • 250ml fresh cream, whipped
  • SWEET POTATO ROUNDS
  • 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

Instructions

1

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.

2

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.

3

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.

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