The seeded mustard gives this beef roast a wonderful topping, the beef stays succulent and juicy, and the mustard adds a mild, yet tasty flavour.
Ingredients (serves 6)
- 1½ kg piece sirloin/porterhouse
- ½ cup seeded mustard
- mixed green salad to serve
- Preheat oven to 200ºC. Brush the beef roast lightly with oil. Season it well with ground pepper and salt. Rub the pepper and salt into the roast.
- Place the beef on a rack in a roasting dish. Add a little water to the roasting dish (about ½ cup). Spread the seeded mustard over the top of the beef roast.
- Roast for 60 minutes for rare, 75 minutes for medium and 90 minutes for well done. For ease and accuracy use a meat thermometer.
- Remove the beef, cover loosely with foil and allow it to rest for 20 minutes before carving. Serve the beef roast with salad.
- Judging your roast’s degree of doneness using a meat thermometer. The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC.
- You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
- Placing the roast on a rack in the roasting dish helps the beef to brown evenly.