Roast beef with mustard and thyme
1 kg beef blade
1 tbsp olive oil
2 tbsp seeded mustard
1 tbsp Dijon mustard
1 tbsp thyme sprigs
2 cloves garlic, thinly sliced
roasted pumpkin, baby onions, garlic halves and potatoes and green vegetables to serve
- Preheat oven to 160oC. Combine the oil and mustards, thyme and sliced garlic.
- Place the beef on a rack in a roasting dish. Spoon the mustard mixture over beef. Roast for 50 minutes for rare, 60 minutes for medium and 70 minutes for well done. For ease and accuracy use a meat thermometer.
- Remove beef from oven, loosely cover with foil and rest beef for 15 minutes before carving. Spoon any pan juices over beef and serve with roasted pumpkin, baby onions, whole garlic head halves and potatoes and green vegetables.
- Roast on a rack. Raising the roast allows the heat to circulate around the roast browning it evenly. Without a rack the bottom of the roast will begin to stew. Wider rung racks give good results; they're preferable to the closed rack like trays that are sometimes inside your oven when you purchase it. Placing the roast on a bed of julienne vegetables or trimmed meat bones is another way to raise the roast, and they both add flavour to the pan juices.
- Suggested roasting times per 500g for: Silverside, blade, round, topside, eye round, oyster blade. Cook at 160ºC. Rare 20-25 min per 500g, Medium 25-30 min per 500g, Well done 30-35 min per 500g.