Roast beef with mustard, easy and uncomplicated recipe

Desserts

Roasts have always been imposed on me and it was not until very recently that I was encouraged to make them. But now that I have shaken off the 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, being easy and fast it will leave us time for other things.

It spreads a lot, especially if you cut it into thin slices, which is how we like it the most. With a one kilo piece, like the one I have roasted, four people have eaten our fill and, even so, there is enough left over for another feast. We can give the leftovers another use. Mustard Roast Beef is so versatile, it won't be hard to figure out how and what to use it for.

Ingredients

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

How to make mustard roast beef

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 cooks evenly. We can ask our butcher to bride it or give us a piece of elastic mesh for meat and we can do it at home. If we do not achieve either one or the other, we can always follow the instructions in this video and we will achieve it easily.

We spread the base of a roasting pan with extra virgin olive oil and place the flanged loin on it. Season with salt and pepper on all sides. Next, we spread the surface and sides with Dijon mustard and place 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 done meats or, as they say in those lands, well done. For every 450 grams of meat, the veal is baked for 20 minutes at 180 ºC. To the time that we obtain when doing our calculation, an extra 20 minutes are added. Serve 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 it has released during cooking and use it to accompany the tenderloin. Transfer the juices from the roaster to a saucepan, straining them to remove any bits. We add a little red wine and flambé. Let it reduce over low heat until it reaches the desired thickness point. Season to taste and that's it.

With what to accompany the roast beef with mustard

Roast beef with mustard is a dish that, garnished with various vegetables, solves a complete meal without adding more than a sweet bite to finish off the job. It is a nutritious and healthy preparation, as it barely contains fat in its preparation, so we can afford to accompany it with a glass of good wine.

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Topics
  • Meat and poultry recipes
  • Oven
  • Veal
  • loin
  • Christmas
  • Mustard
  • roast
  • Christmas recipes

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