Name: Mustard Crusted Beef Roasting Joint with creamy spinach and roasted potatoes
Total time: 45 min
Yield: 2
Cuisine: European
Ingredients: 500 grams Beef Roasting Joint; 600 grams Potatoes; 2 unit(s) Carrot; 1 unit(s) Rosemary; 1 sachet(s) Red Wine Jus; 1 sachet(s) Honey; 1 sachet(s) Mustard; 120 grams Baby Spinach; 65 grams Creme Fraiche; 1 pack(s) Breadcrumbs; 2 unit(s) Garlic; 2 tbsp Butter; to taste Salt; to taste Pepper; to taste Oil

HelloFresh

Recipes

European Recipes

Mustard Crusted Beef Roasting Joint

with creamy spinach and roasted potatoes

Get 50% off your first box

https://www.hellofresh.co.uk/recipes/mustard-crusted-roast-beef-638f68aa9d8b99c260fd7523

Allergens:

Schwefeldioxide und Sulfite

•Senf

•Milk

•Gluten

•Hvede

The quantities provided above are averages only.

Total45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

500 grams

Beef Roasting Joint

600 grams

Potatoes

2 unit(s)

Carrot

1 unit(s)

Rosemary

1 sachet(s)

Red Wine Jus

1 sachet(s)

Honey

1 sachet(s)

Mustard

120 grams

Baby Spinach

65 grams

Creme Fraiche

1 pack(s)

Breadcrumbs

2 unit(s)

Garlic

Not included in your delivery

2 tbsp

Butter

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)4448 kJ

Energy (kcal)1063 kcal

Fat39.3 g

of which saturates20.7 g

Carbohydrate99.3 g

of which sugars18.3 g

Dietary Fiber8.6 g

Protein69.4 g

Salt2.9 g

Potassium1028.7 mg

Calcium10.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Baking Sheet with Baking Paper

Cooking Steps

Preheat your oven to 240°C/220°C fan/gas mark 9.

Remove the beef joint from your fridge to allow it come up to room temperature.

Pick the rosemary leaves and roughly chop (discard the stalks).

Chop the potatoes into 2cm chunks (peeling optional).
Pop the chunks onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through. TIP: Use two baking trays if necessary.

Season the breadcrumbs with salt and pepper.

Transfer the beef to a lined baking tray. Drizzle with oil and season generously with salt and pepper. Spread the mustard over the top of the beef and spoon the breadcrumbs on top. Press it down with a spoon and drizzle some oil over. Roast on the middle shelf of your oven for 35-40 mins for medium.

Add an extra 5 mins if you like your beef more well done. Rest, wrapped loosely in foil, for at least 5 mins before slicing. IMPORTANT: Wash your hands and equipment after handling raw meat. The beef is safe to eat when browned on the outside.

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots next to the beef. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Roast until tender, 20-25 mins. Turn halfway through. Toss the carrots with honey once out of the oven.

Peel and grate the garlic (or use a garlic press). Place a pan over medium-high heat with a drizzle of oil. Once hot, fry the garlic for 30 secs and add the spinach. Keep stirring and allow it to wilt. Remove from the heat and add the creme fraiche. Season to taste with salt and pepper.

Place a pot over high heat with the red wine jus and 2 tbsp butter (per 2P). Bring to the boil.
Loosen with a splash of water if necessary.
Season to taste with salt and pepper.

Divide the roasted beef between plates and serve the rosemary potatoes, creamed spinach and honeyed carrots alongside. Drizzle the red wine jus over the beef slices.