Roast Beef with a Mustard Crust and Traditional Gravy
Indulge in the ultimate Sunday roast experience with this succulent Roast Beef with a Mustard Crust and Traditional Gravy. Featuring a tender beef joint coated in a flavorful blend of Dijon mustard, wholegrain mustard, minced garlic, and fresh rosemary, this recipe delivers a beautifully golden crust that locks in the juices. Roasted atop a bed of caramelized onions, carrots, and celery, the meat emerges perfectly cooked to your liking, with each slice brimming with hearty flavors. The richly crafted traditional gravy, prepared from pan drippings, a hint of red wine, and beef stock, adds the perfect finishing touch. Ideal for special occasions or family dinners, this elegant dish is as impressive as it is satisfying.
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Recipe Information
Ingredients
- 1.5 kg beef joint (ribeye, sirloin, or top round)
- 3 tbsp Dijon mustard
- 2 tbsp wholegrain mustard
- 3 garlic cloves (minced)
- 2 tbsp fresh rosemary leaves (finely chopped)
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper (freshly ground)
- 2 onions (roughly chopped)
- 2 carrots (roughly chopped)
- 2 celery stalks (roughly chopped)
- 2 tbsp all-purpose flour
- 500 ml beef stock
- 250 ml red wine (optional)
- 250 ml water
Instructions
Preheat your oven to 200°C (400°F).
Pat the beef joint dry with paper towels and let it come to room temperature for 30 minutes.
In a small bowl, combine Dijon mustard, wholegrain mustard, minced garlic, rosemary, olive oil, salt, and black pepper. Mix into a smooth paste.
Rub the mustard paste evenly over the surface of the beef joint, ensuring full coverage.
Place the chopped onions, carrots, and celery in the bottom of a large roasting pan to create a bed for the beef. Position the beef joint on top of the vegetables.
Roast the beef in the preheated oven for 20 minutes to brown the crust, then reduce the heat to 160°C (320°F) and continue roasting for 50–70 minutes, depending on your preferred doneness. Use a meat thermometer to check: 50°C (125°F) for rare, 60°C (140°F) for medium, and 70°C (160°F) for well-done.
Remove the beef from the oven, transfer it to a cutting board, and cover loosely with aluminum foil. Let it rest for 20 minutes before carving.
To make the gravy, place the roasting pan with the vegetables and drippings over medium heat on the stovetop. Sprinkle the flour over the drippings and mix well, cooking for 2 minutes.
Gradually add the red wine (if using) and scrape the bottom of the pan to loosen any browned bits. Cook for 2 minutes to reduce slightly.
Stir in the beef stock and water, whisking to combine. Simmer for 10 minutes, or until the gravy thickens to your desired consistency.
Strain the gravy through a fine-mesh sieve into a serving jug, pressing down on the vegetables to extract all the flavors.
Slice the beef thinly and serve with the traditional gravy on the side.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 111366 mg | 4842% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.8 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 76 mg | 6% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1312 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
