Name: Mustard-crusted beef with lemon and garlic aioli
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 4
Ingredients: Mustard-crusted beef; 2 tablespoon wholegrain mustard; 2 tablespoon olive oil; 1 tablespoon finely chopped parsley, plus extra leaves to garnish; 2 clove garlic, crushed; 750 gram piece beef eye fillet, trimmed; 8 pickling onions, peeled; 6 baby beetroot, trimmed; 1 tablespoon balsamic vinegar; 240 gram packet truss cherry tomatoes; Lemon and garlic aioli; 1/2 cup whole-egg mayonnaise; 1 tablespoon lemon juice; 1 clove garlic, crushed

Mustard-crusted beef with lemon and garlic aioli

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Serves 4

Prep

30M

Cook

1H 5M

Total

1H 35M

Ingredients

Mustard-crusted beef

2 tablespoon wholegrain mustard

2 tablespoon olive oil

1 tablespoon finely chopped parsley, plus extra leaves to garnish

2 clove garlic, crushed

750 gram piece beef eye fillet, trimmed

8 pickling onions, peeled

6 baby beetroot, trimmed

1 tablespoon balsamic vinegar

240 gram packet truss cherry tomatoes

Lemon and garlic aioli

1/2 cup whole-egg mayonnaise

1 tablespoon lemon juice

1 clove garlic, crushed

Method

1.Preheat oven to 200°C.

2.In a jug, combine mustard, half the oil, parsley and garlic, and season to taste. Coat beef all over with mustard mixture. Place on a wire rack in a baking dish.

3.Bring onion and beetroot to the boil in separate medium pans. Simmer 5-10 minutes until just tender. Peel and halve the beetroot.

4.Place onion and beetroot in a small baking dish and toss through combined remaining oil and vinegar. Season to taste.

5.Bake beet and vegetables 30 minutes. Add tomatoes to vegetables and baste with juices. Bake for a further 10-15 minutes. Remove beef and rest, covered, 10 minutes. Continue baking vegetables for 10 minutes.

6.To make lemon and garlic aioli, combine all ingredients in a small jug. Season to taste.

7.Serve beef sliced, with vegetables and aioli, and garnished with extra parsley.

Roast meat should be rested to let juices settle and to keep meat moist.
Note

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