Mustard Crusted Roast Beef and Red Wine Jus
with Roast Potatoes, Honeyed Carrots and Bacon Spring Greens
This Mustard Crusted Roast Beef is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
400
British Beef Roasting Joint
450
Potatoes
2
Carrot
2
Garlic Clove
1
Dried Rosemary
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
10
Dijon Mustard
(Contains Sulphites, Mustard)
30
Red Wine Jus Paste
(Contains Sulphites, Celery)
60
British Smoked Bacon Lardons
150
Sliced Spring Greens
Not included in your delivery
1
Plain Flour
½
Olive Oil for the Crumb
300
Water for the Jus
1
Honey
1
Water for the Greens
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle for the potatoes.
Remove the beef joint from your fridge to allow it come up to room temperature. Pour enough oil into a deep baking tray to cover the bottom and pop into the oven. Peel and chop the potatoes into 3cm chunks.
Pour the boiled water into a large saucepan on high heat with 1/2 tsp salt. Boil the potatoes for 5-6 mins or until the edges are soft.
Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Peel and grate the garlic (or use a garlic press).
When the potatoes are ready, drain in a colander and sprinkle over the flour (see pantry for amount).
Shake to fluff them up, then carefully add them to the hot baking tray, gently turning in the oil.
Season with the dried rosemary, salt and pepper, then roast on the top shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, pop the breadcrumbs into a small bowl. Add the olive oil for the crumb (see pantry for amount), season with salt and pepper, then mix to combine.
Transfer the beef to a baking tray. Drizzle with olive oil and season generously with salt and pepper. Spread the mustard over the top of the beef and spoon the breadcrumbs on top. Press it down with a spoon. IMPORTANT: Wash your hands and equipment after handling raw meat.
Add the carrots to the same tray. Drizzle with oil, season with salt and pepper, then toss to coat. TIP: Use another tray if needed.
Roast on the middle shelf of your oven for 20-25/30-35 mins (depending on size) for medium-rare. Add an extra 5 mins if you like your beef more well done.
Meanwhile, wipe out the (now empty) potato pan. Pour the water for the jus (see pantry for amount) into the pan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 10-12 mins. Set aside.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Add the spring greens and water for the greens (see pantry for amount) to the bacon. Cover with a tight-fitting lid and cook until wilted, 5-6 mins.
Add the garlic and cook for 1 min more. Season with salt and pepper.
When the beef is ready, transfer it to a board to rest, wrapped loosely in foil, for at least 10 mins before slicing. IMPORTANT: The beef is safe to eat when browned on the outside.
Meanwhile, drizzle the honey over the carrots and return to the oven roast for a further 5 mins.
When everything's ready, reheat the red wine jus if needed. Thinly slice the beef and share between your plates.
Serve the roast potatoes, honey glazed carrots and bacon spring greens alongside.
Drizzle over the red wine jus to finish.
Enjoy!
