Roast Beef With Creamy Mustard Sauce
Too much month and not enough money? We hear you. Fortunately, you don’t need to eat like a pauper until payday – with our delicious roast beef recipe, you’ll be able to enjoy a hearty, nutritious meal that won’t cost the earth. In fact, by raiding your pantry and fridge, you might be able to put those single ingredients that you’ve abandoned to good use (by good use, we mean in your tummy.)
Now, we know what you’re thinking: roast beef is the type of dish usually reserved for special occasions, like Christmas. But why can’t we enjoy a hearty meal all year round? Trust us when we say this delicious and easy-to-follow recipe will be a regular request at the dinner table.
How to cook roast beef
For the beef:
- 1 tablespoon of olive oil
- 1 tablespoon of chopped fresh thyme leaves
- 3 cloves of garlic (minced)
- 2 kilograms eye fillets (trimmed and tied into 2-inch sections)
- 2 teaspoons salt and ground black pepper
For the creamy mustard sauce:
- 3/4 cup of sour cream
- 1/4 cup Dijon mustard
- 2 tablespoons of chopped fresh chives
- 2 teaspoons salt and freshly ground black pepper
- To make the creamy mustard sauce, whisk together sour cream, Dijon and chives. Add salt and pepper, to taste. Set aside.
- Preheat your oven to 260 degrees Celsius.
- In a small bowl, combine olive oil, chopped thyme leaves and minced garlic.
- Let eye fillets stand at room temperature for 1 hour. Using paper towels, pat eye fillets dry. Drizzle with olive oil mixture; and add salt and pepper. Gently press to stick together.
- Place meat on a rack in a shallow roasting pan. Place into the oven and roast for 15 minutes.
- Reduce oven temperature to 190 degrees Celsius. Continue roasting until the meat reaches an internal temperature of 57-60 degrees Celsius. For medium-rare, this will be about 15-25 minutes, or until desired doneness.
- Transfer the meat to a cutting board and cover with foil. Let the meat stand for around 15 minutes before slicing.
- Serve immediately with creamy mustard sauce.
Cooking eye fillets to succulent perfection
Want a tender and flavourful eye fillet that melts in your mouth with every bite? Of course you do. Nobody likes dry beef that is overcooked. Not only is it tough to eat but the flavours are non-existent. The trick to achieving a succulent beef eye fillet to desired doneness is to use an instant-read meat thermometer. This is the easiest way to keep an eye on your meat while it is roasting and to avoid overcooking it.
Ready to try this tasty recipe in your own kitchen? For the best beef cuts, order online from the farmers at Our Cow.
Read our blog for more recipe ideas using beef.