This classic mustard and thyme roast beef is succulent, tender and packed full of rich flavour. It’s a perfect Sunday lunch drizzled in oil and sprinkled with dry mustard powder this roast beef is sure to become a family favourite. Learn how to cook roast beef the right way with this simple, delicious recipe. This succulent cut of meat serves 5-6 people and will take only 35 mins to prepare and cook. Serve this mouth-watering roast beef with fresh greens, roast potatoes and Yorkshire puddings too. Its the perfect choice for Christmas or Boxing Day dinner too.
- 1tbsp black peppercorns, crushed
- 2tbsp dry mustard powder
- 4-5tbsp light olive oil
- Approx. 1.4kg topside joint, rolled
- A few sprigs of thyme
- 1 onion, peeled and sliced
Set the oven to 190°C/375°F/Gas Mark 5. Mix the peppercorns and mustard powder with 2 tablespoons of the oil and rub the paste over the surface of the meat.
Tuck some sprigs of thyme under the string or elastic around the meat.
Put the onion in a roasting tin, and place the beef on top. Drizzle with the rest of the olive oil. Roast in the centre of the oven for about 15 mins per 500g if you want it medium-rare, or 20 mins per 500g if you prefer it medium to well cooked.
Remove the meat from the oven and place on a warm plate. Cover loosely with foil and leave it to rest for 10-15 mins, before carving and serving.
Remove the meat from the fridge about an hour before cooking to allow it to reach room temperature.