Roast Beef with Mustard Potatoes and Jus
Sear and truss beef, coat in mustard and rosemary, roast to perfection with crispy potato sides and flavorful jus. Perfect for special occasions!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at theneffkitchen.com.au.
Cooking tools:
- Butcher's twine
- Skillet
- Stove
- Oven
- Baking sheet
- Parchment paper
- Roasting rack
- Instant-read thermometer
- Mixing bowl
- Pot
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Tongs
- Serving platter
Ingredients
- 1.5kg eye fillet
- 2 tbsp seeded mustard
- 2 x 10 cm sprig of rosemary roughly cut
- Salt
- pepper
- string
- Potatoes
- 1kg chat potatoes
- 1 tbsp seeded mustard
- Jus
- 500 ml beef stock
- 1 tbsp cornflour
- 1 tsp garlic
- ¼ bunch thyme
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