Roast Beef With Mustard Lemon Recipes

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ROAST BEEF WITH MUSTARD & LEMON



ROAST BEEF WITH MUSTARD & LEMON image

Categories     Beef     Roast

Yield 6 people

Number Of Ingredients 6

1.6kg piece of scotch millet or beef sirloin
2 tablespoons dijon mustard
1/4 cup olive oil
1 lemon, rind finely grated/juiced
500g mushrooms, trimmed
steamed green beans to serve

Steps:

  • Remove beef from fridge 60 min before cooking. Preheat oven to 200c. Combine mustard, oil, lemon rind and 1/3rd cup of the lemon juice and freshly ground black pepper in a bowl. Whisk until combined. Place beef in a lightly greased roasting pan. Pour marinade over beef and turn to coat all sides. Place on shelf just above the centre of the oven and roast for 20 min. Remove beef from oven and baste with pan juices. Reduce oven to 180c and roast for a further 24 min. Remove from oven and baste again. Arrange mushrooms around beef and turn to coat in pan juices. Return to oven and roast both for a further 20 min. Cover and set aside for 15 min to rest. Serve beef with mushrooms, pan juices and beans.

MUSTARD-AND-CHILE-RUBBED ROASTED BEEF TENDERLOIN



Mustard-and-Chile-Rubbed Roasted Beef Tenderloin image

For parties or picnics, meat that you've prepared the day before is a time-saving trick worth adopting. Everyone knows that beef tenderloin, served hot, is a fail-safe dish for a dinner party. It comes out of the oven caramelized, glistening and perfect. If the primary goal is to serve it chilled or room temperature, however, the trick is to swab the meat with flavor - lots of chile powder, oregano, garlic, mustard and olive oil - before sliding it into the oven (roast it rare so it stays tender and juicy). The next day all you need to do is slice and serve, no compensatory condiments necessary. The flavors of mustard and chile, carried by the fat in the olive oil, have penetrated the meat beautifully.

Provided by Melissa Clark

Categories     dinner, roasts, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 2-pound beef tenderloin, trimmed, rinsed and patted dry
3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon chipotle chile powder
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 large garlic clove, passed through a garlic press
Kosher salt, to taste

Steps:

  • Preheat oven to 450 degrees. Tie roast with kitchen string in three evenly spaced places to help keep its tubular shape.
  • In a small bowl, whisk together 1 tablespoon oil, the mustard, oregano, chipotle chile, chile powder, cumin, black pepper and garlic.
  • In a large skillet, heat remaining 2 tablespoons oil until very hot. Season beef generously all over with salt. Place it in pan and sear bottom without moving until it forms a golden brown crust, about 3 to 4 minutes. Turn and repeat with remaining sides.
  • Transfer beef to a rimmed baking sheet. Using a pastry brush, smear mustard-chile rub all over beef. Roast until a thermometer registers 115 degrees for rare and 120 for medium-rare (beef will continue to cook as it rests), 12 to 15 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 33 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 12 grams, Sodium 378 milligrams, Sugar 0 grams, TransFat 0 grams

ROAST BEEF WITH A MUSTARD CRUST AND TRADITIONAL GRAVY



Roast Beef With a Mustard Crust and Traditional Gravy image

Make and share this Roast Beef With a Mustard Crust and Traditional Gravy recipe from Food.com.

Provided by Candy in Tyrone

Categories     Roast Beef

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 beef bouillon cube
1 1/2 kg sirloin or 1 1/2 kg rolled rib beef
2 teaspoons plain flour
2 teaspoons mustard powder
1 onion, quartered
fresh ground black pepper
1 beef bouillon cube
reserved juices
1 tablespoon plain flour, heaped

Steps:

  • Weigh the beef to establish the cooking time. Preheat the oven to 220C/425F/Gas 7.
  • Crumble 1 Beef OXO cube into a small bowl, mix with the flour and mustard powder. Dust this over the fat surface of the beef, rubbing in gently. This will become nicely crusty during cooking as well as adding flavour. Now season with freshly ground black pepper.
  • Place the beef in a roasting tin and tuck the onion quarters around the meat. Cook for 20 minutes then reduce the oven to 160C/325F/Gas 3 and cook slowly for 20 minutes per 450g for medium rare and 15 minutes per 450g for rare.
  • Whilst the meat is cooking, baste it in its own juices to keep it moist and succulent. Transfer the cooked meat to a carving plate and loosely cover with foil to rest for 10-15 minutes.
  • Meanwhile to make the gravy: tilt the roasting tin and spoon off all but 2 tbsp of the fat, also retaining the brown juices and the caramelised onion. Place the mixture in a saucepan over a gentle heat and allow the juices to sizzle then sprinkle in the flour and blend to a smooth paste. Let the flour cook for a moment or two until browned. This helps to produce a rich colour gravy.
  • Crumble and stir 1 Beef OXO cube into 600ml (1pt) hot water.
  • Using a wooden spoon, loosen the tasty crisp brown bits stuck to the tin whilst gradually adding the hot stock. Stir briskly until the simmering gravy is smooth and thickens. If you prefer your gravy thicker, simply leave to bubble and reduce for a minute or two.
  • Carve the beef onto warm plates, accompanied with roasted potatoes and Yorkshire puddings and enjoy with lashings of hot gravy.
  • For rich red wine gravy, replace 150ml (¼ pt) water with a robust red wine.

Nutrition Facts : Calories 526.1, Fat 16, SaturatedFat 5.8, Cholesterol 225.3, Sodium 720.8, Carbohydrate 6, Fiber 0.7, Sugar 1.7, Protein 84.2

MUSTARD-ROASTED BEEF TENDERLOIN



Mustard-Roasted Beef Tenderloin image

If your meat is not a thick center cut, the cooking time will be less. Letting the roast rest allows the juices to distribute.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h5m

Number Of Ingredients 5

1 beef tenderloin (3 1/2 pounds), tied together with kitchen twine at 2-inch intervals
Coarse salt and freshly ground pepper
4 to 6 tablespoons unsalted butter, softened
2 tablespoons stone-ground mustard
1 tablespoon Dijon mustard

Steps:

  • Let beef stand at room temperature for 1 hour.
  • Preheat oven to 425 degrees. Season beef all over with salt and pepper. Whisk together butter and mustards; coat beef all over with mixture. Roast on a parchment-lined baking sheet in the upper third of the oven until an instant-read thermometer inserted into the center reaches 135 degrees (for rare) to 140 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut). Let rest for 15 minutes before slicing.

RARE BEEF WITH MUSTARD YORKSHIRES



Rare beef with mustard Yorkshires image

Roast beef is always an impressive dish to bring to the table, make it extra special with Sara Buenfeld's recipe

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course

Time 3h25m

Number Of Ingredients 14

4 garlic cloves
2 tbsp lemon thyme leaf
1 tbsp black peppercorns
1 tbsp wholegrain mustard
4 anchovies
2 tbsp olive oil
2.7kg rib of beef (mine was a large 2-rib), French trimmed and at room temperature
12-16 potatoes , peeled and halved, or quartered
4 tbsp olive oil
175ml full-fat milk
2 large eggs and 1 large egg white
1 tbsp wholegrain mustard
115g plain flour
goose fat (from a can) or sunflower oil

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Using a large pestle and mortar, grind the garlic, thyme, peppercorns, mustard, anchovies and olive oil to a paste. Rub the mixture all over the beef and put in a large roasting tin. Roast for 25 mins, then turn down the oven to 160C/fan 140C/gas 3. Remove the pan from the oven, add the potatoes and toss in the fat, adding 4 tbsp sunflower oil. Return to the oven for another 90 mins for rare; 2 hrs for medium rare.
  • Meanwhile, make the Yorkshires. Make the milk up to 225ml/8fl oz with water. Beat the eggs, egg white, mustard and milk together, then gradually add the flour and ¼ tsp salt - the batter should be the consistency of thin double cream. Pour into a jug. Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220C/fan 200C/gas 7.
  • Put 1 tbsp goose fat or oil in each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven, with the potatoes on a lower shelf. Pour the batter into the tins, then cook for 15-20 mins, without opening the oven, until risen and golden. Serve with horseradish, gravy and your favourite veg.

Nutrition Facts : Calories 767 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 60 grams protein, Sodium 0.75 milligram of sodium

MUSTARD ROAST BEEF



Mustard Roast Beef image

Make and share this Mustard Roast Beef recipe from Food.com.

Provided by Lorrie in Montreal

Categories     < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup apricot preserves
2 -4 tablespoons spicy brown mustard
2 -3 teaspoons reduced-sodium Worcestershire sauce
1 tablespoon light brown sugar
1 tablespoon prepared horseradish
1 teaspoon crushed caraway seed
1/4 teaspoon ground allspice
1 teaspoon crushed crushed black peppercorns or 1 teaspoon mixed peppercorns
1 boneless sirloin tip roast, fat trimmed (about 2 pounds)

Steps:

  • Mix all ingredients except beef in medium bowl.
  • Spread on all surfaces of meat.
  • Place meat on rack in roasting pan.
  • Roast at 350 degrees F. until meat thermometer registers 140 degrees (medium), or 160 degrees (well done), 30 to 45 minutes.

Nutrition Facts : Calories 70.2, Fat 0.4, Sodium 105.3, Carbohydrate 17.6, Fiber 0.7, Sugar 11.2, Protein 0.6

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