ROAST BEEF WITH HONEY MUSTARD ROASTED ROOT VEGETABLES
Total time to serving: 1hr 35 minutes
Serves: 3-4
“A roast Sunday lunch has got to be in my top three favourite meals. For this one I’ve prepared, the beef is full of juiciness and enriched with flavour by the garlic and rosemary ‘crust’. Roasting all of the root vegetables together gives this incredible array of sweet and earthy tastes and matched with the garden mint peas the plate is the perfect balance of refreshing and rich. Everyone has their own preferences with gravy, I make my own with the juices from the roasting pan, stock, pan fried onions and flour but you can do it whichever you like. The flavour from making your own is far greater and healthier than instant gravy like Bisto so give it a go if you can.”
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1 | Prepare the Beef
Make the marinade by combining the olive oil, salt & pepper, chopped garlic and chopped fresh rosemary in a small bowl.
Mix well then massage thoroughly into the beef, covering the whole piece.
Cover the beef with cling film and set aside for minimum of 2 hours in the fridge.
Pre-heat the oven to 210℃
2| Prepare the Root Vegetables
Chop up the pumpkin (skin on) and sweet potato (skin on) into equal size chunks.
Peel the onions and then quarter
Slice the parsnips into halves and core, then chop up further into 16 pieces.
Place all vegetables into a roasting pan with the 2 garlic cloves
In a small bowl combine all the wet ingredients from the vegetable section for the marinade and pour over the veg, tossing them around so fully covered in the honey and mustard marinade.
3| Roast
Place the vegetables in the oven for 45 minutes.
Just before 45 minutes is up, you need to sear the beef ready to roast.
Add tsp coconut oil to a frying pan and heat until very hot.
Lay the beef on the hot pan and sear for 20-30 seconds on each side, turning it as each side is done (incl. top and bottom) until browned.
Add the beef to the centre of the roasting vegetable tray and roast for a further 20-25 minutes until the beef is a lovely rare pink colour and vegetables are soft and starting to crisp.
Prepare the peas by boiling in water for 3-4 minutes, strain them and add the finely chopped mint and tsp of coconut oil – mix well.
Slice the beef and serve.
What you’ll need….
For the Beef
900g Top Side of Beef
2 sticks fresh rosemary
2 garlic cloves
2 Tbs olive oil
Large pinch of cracked black pepper and sea salt
1 Tsp coconut oil for searing.
For the Root Vegetables
400g Pumpkin
2 large parsnips
2 large red onions
1 sweet potato
2 garlic cloves
1 Tbs whole grain mustard
1 Tbs honey
1 Tbs white balsamic vinegar
1 Tbs olive oil
Pinch of cracked black pepper and sea salt
For the Peas
200g organic peas
Large handful of Fresh mint leaves
1 Tsp coconut oil
Carly’s blog, Lean Living Girl, specialises in creating recipes that are top notch, but also discernibly healthy. For more info and more guidance on attempting a cracking recipe or two, go to leanlivinggirl.com