Garlic and mustard crusted roast beef recipe

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2 hr 20 min

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


  • 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.

Top tip for making Garlic and mustard crusted roast beef

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.

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