MUSTARD CRUSTED ROAST BEEF
Make roasting easy with this Mustard Crusted Roast Beef, simple to make, big on flavor, and the perfect recipe for any holiday meal.
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat your oven to 450F.
- Season the roast with salt and pepper. In a small bowl, mix together mustard and crushed garlic. Rub the roast with the garlic-mustard mixture.
- Place the roast on a rack in a roasting pan and place in the oven for 15 minutes.
- After 15 minutes, reduce the heat to 325F and continue roasting for an additional 35-45 minutes, until an insta-read thermometer inserted into the center of the roast reads 120-125F. (This will give you a medium rare ending roast.)
- Remove the roast from the oven and let it rest for 10 minutes. After resting, the internal temperature should read around 135F.
- Carve and serve immediately.
ROAST BEEF WITH A MUSTARD CRUST AND TRADITIONAL GRAVY
Make and share this Roast Beef With a Mustard Crust and Traditional Gravy recipe from Food.com.
Provided by Candy in Tyrone
Categories Roast Beef
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Weigh the beef to establish the cooking time. Preheat the oven to 220C/425F/Gas 7.
- Crumble 1 Beef OXO cube into a small bowl, mix with the flour and mustard powder. Dust this over the fat surface of the beef, rubbing in gently. This will become nicely crusty during cooking as well as adding flavour. Now season with freshly ground black pepper.
- Place the beef in a roasting tin and tuck the onion quarters around the meat. Cook for 20 minutes then reduce the oven to 160C/325F/Gas 3 and cook slowly for 20 minutes per 450g for medium rare and 15 minutes per 450g for rare.
- Whilst the meat is cooking, baste it in its own juices to keep it moist and succulent. Transfer the cooked meat to a carving plate and loosely cover with foil to rest for 10-15 minutes.
- Meanwhile to make the gravy: tilt the roasting tin and spoon off all but 2 tbsp of the fat, also retaining the brown juices and the caramelised onion. Place the mixture in a saucepan over a gentle heat and allow the juices to sizzle then sprinkle in the flour and blend to a smooth paste. Let the flour cook for a moment or two until browned. This helps to produce a rich colour gravy.
- Crumble and stir 1 Beef OXO cube into 600ml (1pt) hot water.
- Using a wooden spoon, loosen the tasty crisp brown bits stuck to the tin whilst gradually adding the hot stock. Stir briskly until the simmering gravy is smooth and thickens. If you prefer your gravy thicker, simply leave to bubble and reduce for a minute or two.
- Carve the beef onto warm plates, accompanied with roasted potatoes and Yorkshire puddings and enjoy with lashings of hot gravy.
- For rich red wine gravy, replace 150ml (¼ pt) water with a robust red wine.
Nutrition Facts : Calories 526.1, Fat 16, SaturatedFat 5.8, Cholesterol 225.3, Sodium 720.8, Carbohydrate 6, Fiber 0.7, Sugar 1.7, Protein 84.2
MUSTARD-ROASTED BEEF TENDERLOIN
If your meat is not a thick center cut, the cooking time will be less. Letting the roast rest allows the juices to distribute.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h5m
Number Of Ingredients 5
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-CRUSTED BEEF TENDERLOIN
This tenderloin has a very nice crust on it. Some minced garlic in the mustard mixture adds a nice kick. I have also used the same mustard crust on a pork tenderloin, and that works very well too. Can be served cut into thin strips and served over a spinach salad with a vinegar based dressing in the summertime. This is adapted from Gourmet magazine, August 2000.
Provided by Scoutie
Categories < 30 Mins
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F
- Stir together mustards, brown sugar, pepper, salt and lemon zest.
- Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides.
- Transfer to an oiled shallow baking pan and coat with mustard mixture.
- Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes.
- Transfer to a cutting board and let stand until cool, at least 10 minutes.
CURRIED MUSTARD SLOW COOKER BEEF ROAST
This recipe makes a very tender, flavourful roast and the leftovers are great for a roast beef sandwich. I found that the roast was ready to carve after 8 hours but use your own judgment as all crock pots are not the same.
Provided by Irmgard
Categories One Dish Meal
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place the vegetables in the slow cooker and add the stock.
- Sprinkle with pepper.
- In a small bowl, whisk together the mustard, curry powder, thyme and oregano and spread over the roast.
- Place on top of the vegetables.
- Cover and cook on low for 8 to 10 hours or until the meat and vegetables are very tender.
- Remove the meat to the cutting board and slice thinly.
- Scoop out the vegetables using a slotted spoon onto a platter and top with the meat.
- Cover with foil to keep warm.
- Pour the juices into a small saucepan.
- In a small bowl, whisk together the water and flour to form a smooth paste and pour into the juices.
- Bring to a boil, whisking constantly until slightly thickened.
- Add salt to taste.
- Serve with or pour over the meat and vegetables.
MUSTARD ROAST BEEF
Make and share this Mustard Roast Beef recipe from Food.com.
Provided by Lorrie in Montreal
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except beef in medium bowl.
- Spread on all surfaces of meat.
- Place meat on rack in roasting pan.
- Roast at 350 degrees F. until meat thermometer registers 140 degrees (medium), or 160 degrees (well done), 30 to 45 minutes.
Nutrition Facts : Calories 70.2, Fat 0.4, Sodium 105.3, Carbohydrate 17.6, Fiber 0.7, Sugar 11.2, Protein 0.6
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