Mustard Crusted Beef Roasting Joint
with creamy spinach and roasted potatoes
This roast beef is a festive dinner night option, made with premium ingredients for a real taste of luxury at home!
Allergens:
Sulphites
•Mustard
•Milk
•Cereals containing gluten
•Wheat
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
(Contains: Sulphites)
1 sachet(s)
Honey
1 sachet(s)
Mustard
(Contains: Mustard)
120 grams
Baby Spinach
65 grams
Creme Fraiche
(Contains: Milk)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
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)4457 kJ
Energy (kcal)1065 kcal
Fat39.7 g
of which saturates21 g
Carbohydrate99 g
of which sugars18.7 g
Dietary Fiber9.4 g
Protein69.3 g
Salt3 g
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
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Remove the beef from the fridge to allow it to come to room temp. IMPORTANT: Wash hands and equipment after handling raw meat.
- Pick the rosemary leaves and roughly chop (discard the stalks). Chop the potatoes into 2cm chunks (peeling optional).
- Pop onto a large (lined) baking tray. Toss with rosemary, salt, pepper and a drizzle of oil. Spread out in a single layer.
- Roast on the top shelf until golden, 25-35 mins. Turn tray halfway through.
TIP: Use two baking trays if necessary.
2
- Season the breadcrumbs with salt and pepper.
- Transfer the beef to a separate lined baking tray. Drizzle with oil and season well with salt and pepper.
- Spread the mustard over the top of the beef. Press the breadcrumbs on with a spoon and drizzle some oil over.
- Roast on the middle shelf of the oven, 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. IMPORTANT: Beef is safe to eat when browned on the outside.
3
- 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.
- Once cooked, toss the carrots with honey.
4
- 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 until wilted.
- Remove from the heat and add the creme fraiche. Season to taste with salt and pepper. Loosen with a splash of water if it's too thick.
5
- Place a pot over high heat with the red wine jus and 2 tbsp butter (per 2P).
- Bring to the boil, then remove from the heat. Loosen with a splash of water if necessary.
- Season to taste with salt and pepper.
6
- Thinly slice the beef then divide between plates.
- Serve the rosemary potatoes, creamed spinach and honeyed carrots alongside.
- To finish, drizzle the red wine jus over the beef.
