Beef With Mustard

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Mustard Beef & Vegetables with the Mystery Chef

Mustard Beef With Roasted Vegetables & Gravy

Cooking time "rare" 20 mins a 1lb (450g) and 20 mins on top
Cooking time "medium" 25 mins a 1lb(450g) and 25 mins on top
Cooking time Well done 30 mins a 1lb (450g) and 30 mins on top at 180�C

What you need is:
1.25kg (2�lb) Beef joint (use sirloin topside or rib)
1 x 15ml sp (1tbsp) vegetable oil
4 mediation potatoes, (peeled) each one cut into 4 pieces
4 carrots, (peeled and cut into chunks)
2 parsnips, (peeled and cut into chunks)
2 Leeks, (trimmed and cut into chunks)
2 x 15ml sp (2tbspn) olive oil

What you do is:

Pre-heat the oven or switch on and go if it�s a Fan oven (consult the manual if necessary)

Place the vegetable oil in the bottom of a large roasting tray (which has a rack).

Add the vegetables. Place your joint on the rack over the vegetables.

Place in the oven and cook for the appropriate period (see guide above)

After one hour brush the joint with half of the olive oil.

Thirty minutes before the end of the cooking time mix together the mustard and the remainder of the olive Oil and brush it over the beef.

Allow the joint to stand for 10 minutes before carving.

Drain the vegetables Slice the beef and serve with the roasted vegetables.

Knock up some gravy by adding three tbspns of plain flour to the roasting tray mix in round ensuring it is free of lumps. Stir in one pint of beef stock at boiling point strain it if you need to and serve