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Beef Mini Roast with Mustard Butter and Seasonal Vegetables
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
 

A beef mini roast coated in mustard butter and served with delicious seasonal vegetables. 

Course: Main Course
Servings: 3
Author: Jemma Andrew-Adiamah
Ingredients
  • 1 x 450 g lean beef mini roast (I used a mini topside joint)
  • 350 g small new potatoe halved
  • 15 ml rapeseed oil
  • Salt and freshly milled black pepper
  • 50 g butter, softened or prepared garlic butter
  • 2 tbsp English mustard
  • 2 tbsp freshly chopped flat-leaf parsley
  • 175 g purple sprouting broccoli, trimmed
  • 100 g carrots, sliced
  • Grated zest and juice of 1 lemon
  • Horseradish sauce, to serve
Instructions

  1. Preheat the oven to Gas mark 6, 200°C.

  2. Put the potatoes on a medium sized non-stick roasting tray, drizzle with the oil, season and roast for 15-20 minutes, shaking occasionally.

  3. Place the mini roast on a chopping board; make several slashes over the surface, season and spread all over with the mustard butter. Remove the roasting tin with the potatoes from the oven. Position the beef on top and return to cook for 25-30 minutes.  

  4. While the beef is cooking, boil the chopped carrots until tender and season to taste. 

  5. Remove the roast from the oven. Arrange the broccoli and carrots around the beef and potatoes. Add the lemon zest and juice and continue to cook for a further 15-20 minutes (for medium beef).

  6. Remove the roasting tray from the oven, cover completely with foil and leave to rest for 5-10 minutes. 

  7. Slice the beef and serve with the vegetables and horseradish sauce.