• 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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