Mustard-roasted beef – Food & Home Magazine
Make this tender mustard-roasted beef for your next Sunday lunch. Coated in mustard seeds and thyme, it’s slow-roasted to juicy, medium-rare perfection.
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Cooking tools:
- Mortar and pestle
- Roasting rack
- Butcher's twine
- Nonstick skillet
- Pastry brush
- Baking dish
- Oven
- Stove
- Measuring spoon
- Measuring cup
- Aluminum foil
Ingredients
- 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
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