Roast beef with a mustard and herb crust
- 1tsp rapeseed oil
- 1.5-2kg Butcher’s Selection Large Beef Joint
- 2 red onions, halved
- 6 whole unpeeled cloves garlic, plus 2 peeled and crushed
- 2 shallots, chopped
- 50g unsalted butter, melted
- 100g fresh breadcrumbs
- 2tbsp chopped thyme, plus extra leaves to garnish
- 2tbsp finely chopped flat-leaf parsley
- 2tbsp Asda Dijon Mustard
- 50ml sherry
- 1 reduced-salt beef stock cube, made up with 450ml water
- 2tbsp cornflour
- 200ml single cream
- Fresh bay leaves, to garnish (optional)
- Roast potatoes to serve
- Braised red cabbage, to serve
Preheat the oven to 220C/200C Fan/Gas 7.
Grease a roasting tin with the oil. Add the beef, the onions and the whole cloves of garlic. Cover with foil and cook in the oven for the calculated time (see right).
Meanwhile, fry the shallots in the butter for 5 mins or until softened but not browned. Add the crushed garlic and cook on low for 2 mins. Take off the heat, allow to cool, then blitz to a purée in a food processor.
Put the purée in a large bowl with the breadcrumbs, and the chopped thyme. Add the parsley, reserving 1tsp. Mix and season with black pepper. Set aside.
Remove the beef joint from the oven 20 mins before the end of the cooking time and brush the top and sides with 1tbsp of the mustard. Gently pat on the crumb mixture, return to the oven and cook for the remaining 20 mins.
Remove the beef from the tin and transfer to a warm plate. Cover loosely with foil and allow to rest for 15 mins.
Pour the sherry into the roasting tin and stir into the meat juices. Heat on the hob, on medium, add the stock and bring to a simmer.
Mix the cornflour with 2tbsp cold water and stir in. Bring to a simmer. Add the single cream and the remaining mustard and simmer until thickened. Stir in the reserved parsley and transfer to a small jug.
Garnish the roast beef joint with the bay leaves, if using. Serve with the Dijon mustard sauce, roast potatoes and braised red cabbage on the side.