She Cooks, She Cleans, She can't pronounce Herbes de Provence correctly…

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cookscleans

My training programme lately has been intense. Loads of strict + loads of tempo = a tough few weeks, which means I am due a hearty feed! And in my experience, the best  way to get a big meal in is a quality roast dinner. One of my favourites is a recipe of my own concoction (Whoa.) that just happened to work out (Double Whoa.) and work out pretty well (Holy Crap).

As it’s my own creation, the measurements are approximate at best, but it’s pretty difficult to mess this one up!

Rex’s Mustard and Herbes de Provence Roast Beef

You’ll need….

3 tablespoons Dijon mustard
1 tablespoons sea salt
2 tablespoons olive oil
2 1/2 tablespoons Herbes de provence
2 cloves of garlic, minced
Assorted roasting vegetables: thickly sliced carrots, broccoli, cauliflower
Approx. 350 g of Topside cut of beef (enough for about 2 servings)

Now get started…

  • First things first, open a window or turn on your fan – just like when you make steak, things are going to get smoky.
  • Preheat your oven to 220.
  • Get a heavy cast iron pan, add some olive oil and put it over high heat – get it HOT.  The hotter the better. Whilst that is heating, take your cut of meat and rub down with the Dijon mustard, covering all sides thoroughly. Then sprinkle liberally with sea salt
  • Once the pan is suitably hot, put the beef in and sear (not cook) all sides, approx 2-3 minutes per side. 
  • Set the beef to the side and combine the garlic, olive oil and Herbes de Provence into a rub. Cover the seared beef well with the herb rub and transfer to a foil-lined roasting dish and put in your preheated oven.
  • Cook at 220 for the first 10 minutes, then bring the oven temperature down to 180 and continue cooking
  • Depending on how big your beef is and how you like it cooked, it will take approx 30-40 minutes. Keep an eye and baste with the juices and run off herb oil mixture regularly 
  • About 12-15 minutes before the meat is ready, add the veg to your roasting pan and mix around so it’s covered in the steak juices and carry on roasting. 
  • When the beef is done to your liking and the veg is soft and crunchy on the outside, remove from the oven and allow to rest for 5 minutes.  Slice thinly and serve with roasted veg and sweet potato mash

Mmmmmmm comfort food.

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