Helen's Roast Beef
Perfect for a big Sunday lunch with the family!
“It smells wonderful, Helen, what do you do to it?” Susan asks.
“Not much,” Helen admits, now poking around a roasting tin filled with vegetables. “A little oil, salt, pepper, and good, strong mustard. Dijon, not English, but don’t tell anyone!”
2 1/2lb beef topside
Salt and pepper
Carrots, cut into large chunks
Heat the oven to 400 degrees F. Take the beef out of the fridge about 20 minutes before it goes in the oven to come up to room temperature.
Rub the beef all over with the grainy mustard and some salt and pepper.
Toss the carrots and onions into your roasting tin and mix with oil and seasoning. Set the beef on top.
Roast in the oven for 50 minutes for medium rare beef, take it out half way through pour the juices into a jug and turn the veg. Add an extra 5-15 minutes for medium to well done.
Let the beef rest, covered in foil, for about 25 minutes (this is the perfect time to make some Yorkshire puddings, if you're so inclined!)
Thinly slice the beef and serve with more mustard or gravy, Yorkie puds, or roasted potatoes.
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