Roast beef with mustard, easy and uncomplicated recipe

Roasts have always been imposed on me and it was not until very recently that I decided to make them. But now that I have shaken off my fear, there is no one to stop me. This mustard-roasted beef is one of the richest I've ever made and it has me captivated. It is perfect for our celebrations, since it is quick and easy it will leave us time for other things.

It goes a long way, especially if you cut it into thin slices, which is how we like it best. With a piece of a kilo, like the one I have roasted, we have eaten four people until we are satisfied and, even so, there is enough left over for another feast. We can give leftovers another use. The mustard roast beef is so versatile, it won't be hard to find how and where to use it.


For 10 people
  • Veal loin (high loin) 1 kg
  • Dijon mustard 20 g
  • Salt
  • Ground black pepper
  • Extra virgin olive oil

How to make roast beef with mustard

Difficulty: easy
  • Total time 1 hour
  • Elaboration 10 m
  • Cooking 50 m
  • Repose 15 m

The beef tenderloin must be flanged so that it does not deform in the oven and cook evenly. We can ask our butcher to bride him or to give us a piece of elastic meat mesh and make it ourselves at home. If we do not achieve one or the other, we can always follow the instructions in this video and we will easily do so.

Spread the base of a roasting pan with extra virgin olive oil and place the flanged loin on it. We pepper on all sides. Next, we spread the surface and sides with the Dijon mustard and put in the oven, preheated to 180 ºC, for 50 minutes. If we want a redder meat inside, we reduce the time according to our taste.

These indications of time and temperature are those used in the United Kingdom for well-made meats or, as they say in those lands, well done. For every 450 grams of meat, the veal is baked 20 minutes at 180 ºC. To the time we obtain when doing our calculation, an extra 20 minutes is added. Use this information as a starting point to adapt the time to our liking.

Once roasted, remove the loin from the oven and wait 15 minutes before carving it. Meanwhile, we can prepare a sauce with the juices that have been released during cooking and use it to accompany the loin. Transfer the juices from the roasting pan to a saucepan, strain them to remove stumbling blocks. Add a little red wine and flambé. Let reduce over low heat until it reaches the desired thickness point. Season with salt and pepper to taste.

What to accompany the roast beef with mustard

The roast beef with mustard is a dish that, garnished with various vegetables, solves a complete meal without adding more than a sweet snack with which to finish the job. It is a nutritious and healthy preparation, since it hardly has fat in its preparation, so we can afford to accompany it with a glass of good wine.

Tags:  Vegetables And Legumes Desserts Fish 

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