Mustard And Thyme Roast Beef Food

PEPPER, MUSTARD AND THYME-CRUSTED ROAST BEEF

Steps:

• Preheat the oven to 220°C (425˚F). Brush the top and sides with the mustard. Sprinkle with the pepper, thyme and salt. Set the roast in a roasting pan.
• Roast 20 min. at 220°C (425˚F), then reduce oven temperature to 160°C (325˚F). Use an instant-read thermometer to check for an internal temperature of of 50°C (120˚F) for rare, 55°C (130°F) for medium-rare and 71°C (160°F) for medium. As an example, a 1.75 kg/3.5 lb roast requires the 20 min. at 220°C (425˚F) then about another 1 hr. cooking at 160°C (325˚F) to reach medium-rare.
• After roast reaches temperature, transfer it to a platter, loosely tent with foil to rest 15 min. Thinly slice to serve. If you would like jus, stir the beef stock into the drippings in the roasting pan, simmer on the stovetop 5 min. Pour into gravy boat to serve alongside roast.

MELT-IN-YOUR-MOUTH POT ROAST

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

MUSTARD AND THYME ROAST BEEF RECIPE

Steps:

• Set the oven to 190°C/375°F/Gas Mark 5. Mix the peppercorns and mustard powder with 2 tablespoons of the oil and rub the paste over the surface of the meat.
• Tuck some sprigs of thyme under the string or elastic around the meat.
• Put the onion in a roasting tin, and place the beef on top. Drizzle with the rest of the olive oil. Roast in the centre of the oven for about 15 mins per 500g if you want it medium-rare, or 20 mins per 500g if you prefer it medium to well cooked.
• Remove the meat from the oven and place on a warm plate. Cover loosely with foil and leave it to rest for 10-15 mins, before carving and serving. Leftover cooking oil? Learn how to dispose of cooking oil the right way!

MUSTARD-ROASTED BEEF TENDERLOIN

Steps:

• Let beef stand at room temperature for 1 hour.
• Preheat oven to 425 degrees. Season beef all over with salt and pepper. Whisk together butter and mustards; coat beef all over with mixture. Roast on a parchment-lined baking sheet in the upper third of the oven until an instant-read thermometer inserted into the center reaches 135 degrees (for rare) to 140 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut). Let rest for 15 minutes before slicing.

MUSTARD AND THYME BARON OF BEEF AU JUS

Steps:

• The evening before; slice small slits all over the roast then stuff with the garlic clove halves.
• Rub the roast all over with oil, then brush the top and sides of the roast with the mustard, then sprinkle with thyme and black pepper.
• Place into a shallow roasting pan, do not use a rack set directly on the pan (if any fat on the roast place it fatty-side up in the pan).
• Cover with plastic wrap and refrigerate 24 hours or up to 2 days (careful not to remove the mustard mixture on the roast with the plastic wrap).
• The following day remove the roast from the fridge, uncover and discard plastic wrap.
• Let sit out on the counter to bring down to room temperature (this might take a couple hours or more, it is an IMPORTANT step to relax the meat fibers to create a more tender juicy roast).
• Set oven to 450°F.
• Pour 1 cup beef broth into the roasting pan.
• Roast uncovered for 20 minutes in a preheated 450°F oven.
• After 20 minutes of cooking reduce the heat down to 325°F.
• Cook roast until desired doneness (please keep in mind, these times are for a 3-pound roast, and after the 20 minutes cooking time at 450¹F, you will need to adjust cooking time for larger roasts!).
• For a rare roast 50 minutes more cooking time.
• For medium-rare 60 minutes more cooking time -- 70 minutes for medium and 80 minutes for medium-well.
• When the roast is cooked remove from the pan and set on a plate; tent with foil to prevent drying out.
• To make the Jus set the roasting pan on stove top over medium heat.
• Add in 3 cups beef stock, using a wooden spoon scrape the bottom of the pan to release the browned bits, gently simmer for 4-5 minutes (adjust the heat downwards so that the Jus maintains a gentle simmer.
• Using an electric knife (if you have one) or a sharp carving knife slice the roast as thinly as possible and serve with the au Jus.

RARE BEEF WITH MUSTARD YORKSHIRES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Using a large pestle and mortar, grind the garlic, thyme, peppercorns, mustard, anchovies and olive oil to a paste. Rub the mixture all over the beef and put in a large roasting tin. Roast for 25 mins, then turn down the oven to 160C/fan 140C/gas 3. Remove the pan from the oven, add the potatoes and toss in the fat, adding 4 tbsp sunflower oil. Return to the oven for another 90 mins for rare; 2 hrs for medium rare.
• Meanwhile, make the Yorkshires. Make the milk up to 225ml/8fl oz with water. Beat the eggs, egg white, mustard and milk together, then gradually add the flour and ¼ tsp salt - the batter should be the consistency of thin double cream. Pour into a jug. Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220C/fan 200C/gas 7.
• Put 1 tbsp goose fat or oil in each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven, with the potatoes on a lower shelf. Pour the batter into the tins, then cook for 15-20 mins, without opening the oven, until risen and golden. Serve with horseradish, gravy and your favourite veg.

STANDING RIB ROAST WITH ROSEMARY-THYME CRUST

Steps:

• Place beef, fat side up, in large shallow roasting pan or on rimmed baking sheet. Sprinkle beef all over with salt and pepper. Spread mustard all over beef. Mix rosemary and thyme in small bowl; sprinkle over beef and press lightly to adhere. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Position rack just below center of oven and preheat to 450°F. Roast beef uncovered 15 minutes. Reduce oven temperature to 325°F. Roast beef 1 hour 30 minutes. Remove from oven. Spoon off all but 2 tablespoons drippings. Add carrots and shallots to pan. Turn vegetables to coat with drippings; sprinkle with salt and pepper. Roast beef and vegetables until thermometer inserted into center of beef registers 125°F for medium-rare, stirring vegetables occasionally, about 55 minutes longer. Transfer beef and vegetables to platter; tent loosely with foil to keep warm.
• Discard drippings from roasting pan. Place pan over 2 burners on stove top over medium heat. Add butter to pan and melt. Add flour; whisk until smooth and just beginning to color, about 5 minutes. Whisk in stock. Boil until sauce thickens slightly, whisking often, about 10 minutes. Season sauce to taste with salt and pepper. Serve beef with vegetables and sauce.