Garlic and mustard crusted roast beef
The winning combination of garlic and mustard make great British beef taste even greater - the perfect Sunday dinner
- 1.5kg (3lb 5oz) boned and rolled sirloin or topside of beef
- 2 garlic cloves, peeled and sliced
- 45ml (3tbsp) English mustard powder
- 15ml (1tbsp) sunflower oil
- 8 small onions, halved
- 30ml (2tbsp) runny honey
When buying beef, look for marbled cuts: this is more flavoursome and tender because the fat lubricates the meat during cooking, adding another layer of flavour.
- Preheat the oven to 230°C (450°F, gas mark 8). With the tip of a knife, make about eight incisions into the beef and push a slice of garlic into each hole. Blend the mustard powder to a paste with 45ml (3tbsp) cold water.
- Place the joint in a roasting tin and spread the mustard paste all over the joint. Season with salt and freshly ground black pepper and drizzle over the sunflower oil.
- Roast in the hot oven for 20 mins, then reduce the oven temperature to 190°C (375°F, gas mark 5) and roast for a further 1 hr 30 mins-2 hrs - depending on how well done you like the beef. Baste occasionally with any meat juices.
- About 1 hr before the end of cooking time, spoon 45ml (3tbsp) of the meat fat into a smaller roasting tin. Add the halved onions and turn to coat in the hot fat. Roast for 30 mins, then brush over the honey and roast for a further 30 mins until tender and light golden.
- Place the beef on a platter, cover loosely with foil and leave to rest in a warm place for 20 mins before carving. Serve with the roast onions.