Beef Mini Roast with Mustard
Try our mid-week beef mini roast for 2-3 people with mustard and garlic. It's on the table in under an hour.
prep time
10 mins
cook time
50 minutes
serves
3 people
Ingredients
- 1 x 350-450g beef mini roasting joint (we used topside)
- Freshly milled black pepper
- 2 tablespoons Dijon mustard or similar
- 2 teaspoons garlic purée or paste
- 1 teaspoon sunflower oil
For the Sweet Potato Wedges:
- 600g prepared sweet potatoes, cut into wedges
- 1 tablespoon sunflower oil
- Freshly milled black pepper
- 175g fine green beans or vegetables of your choice
- Hot gravy, to serve
Method
- Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
- In a small bowl mix together the mustard, garlic purée or paste and oil.
- Put the wedges in a medium non-stick roasting tin, season, and add the oil. If you don’t want to make your own there are plenty to choose from in the chiller or freezer section of the supermarket.
- Place the joint on a chopping board, make several slashes over the surface, season and spread with the mustard mixture. Transfer to the roasting tin with the wedges and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly. If you like your beef less rare leave in the oven for a further 5-10 minutes.
- Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows. Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7, for a further 10 minutes.
- Meanwhile, cook the green beans or vegetables of your choice according to the packet instructions.
- Slice the roast and serve with gravy, sweet potato wedges and green beans or vegetables of your choice.
