Herb And Mustard Roast Beef With Cauliflower Mash
Ingredients
- 800 gram Bolar blade roast
- 2 teaspoon Olive oil
- 2 tablespoon Dijon mustard
- 2 teaspoon Rosemary finely chopped
- 2 teaspoon Thyme finely chopped
- 2 tablespoon Flat-leaf parsley chopped
- 250 gram Desiree potatoes peeled, chopped
- 500 gram Cauliflower trimmed, cut into florets
- ⅓ cup Fresh ricotta
- 2 tablespoon Chives chopped
- Roasted cherry tomatoes and steamed green beans to serve
Method
Preheat oven to 160°C or 140°C fan forced. Brush beef with the olive oil. Preheat a large non stick frying pan over a high heat. Cook beef, for 1-2 minutes each side or until evenly browned. Transfer beef to a rack over a roasting dish.
In a small bowl combine the mustard, rosemary, thyme and parsley. Brush the mustard mixture evenly over the top and sides of beef. Roast beef in preheated oven for 45-50 minutes for medium, or until 65°C on a meat thermometer. Remove from oven, cover loosely with foil, set aside to rest for 15 minutes.
Meanwhile, cook potato and cauliflower in a saucepan of boiling water for 12 minutes, or until tender. Drain. Return to saucepan, mash until smooth, stir through ricotta and chives.
Cut the beef, across the grain into slices of even thickness. Divide mash between plates, top with some slices of beef. Serve with roasted cherry tomatoes and steamed green beans.
Beef Bolar Blade Roast Free Range Grass Fed
A pot roast made from bolar blade is a tasty treat. This inexpensive cut is particularly tender and tasty when roasted, turned into steaks, thinly sliced…
Read the guide: Herb and Mustard Roast Beef with Cauliflower Mash
