Two weeks ago we moved into our brand new home, it’s been both an exciting and stressful time. Since we’ve now settled into the transition of being homeowners and finally finished unpacking the sea of boxes and unearthed my kitchen equipment, I thought that cooking a roast dinner would be the perfect way to celebrate as a family. This beef mini roast has a mild kick from the mustard butter and is served with seasonal vegetables – it turned into quite a feast with the apple pie and custard that we had afterward.
Beef can be a controversial meat to cook in the sense that people can be extremely specific with their preferences. Some like it still practically mooing, whereas others like it well done. I sit in the middle and like my beef to be rosy pink, but not bloody. When I trialed this recipe the first time around, it came out too little rare for our taste buds, however second time round, cooking it for the blog I seem to have got it spot on!
Since we’re a small family of 3, cooking a mini roast is just perfect for us. It also means that we can enjoy a roast dinner in the middle of the week quite easily and this beef mini roast is a simple one to cook, but full of so much flavour.
A beef mini roast coated in mustard butter and served with delicious seasonal vegetables.
- 1 x 450 g lean beef mini roast (I used a mini topside joint)
- 350 g small new potatoe halved
- 15 ml rapeseed oil
- Salt and freshly milled black pepper
- 50 g butter, softened or prepared garlic butter
- 2 tbsp English mustard
- 2 tbsp freshly chopped flat-leaf parsley
- 175 g purple sprouting broccoli, trimmed
- 100 g carrots, sliced
- Grated zest and juice of 1 lemon
- Horseradish sauce, to serve
Preheat the oven to Gas mark 6, 200°C.
Put the potatoes on a medium sized non-stick roasting tray, drizzle with the oil, season and roast for 15-20 minutes, shaking occasionally.
Place the mini roast on a chopping board; make several slashes over the surface, season and spread all over with the mustard butter. Remove the roasting tin with the potatoes from the oven. Position the beef on top and return to cook for 25-30 minutes.
While the beef is cooking, boil the chopped carrots until tender and season to taste.
Remove the roast from the oven. Arrange the broccoli and carrots around the beef and potatoes. Add the lemon zest and juice and continue to cook for a further 15-20 minutes (for medium beef).
Remove the roasting tray from the oven, cover completely with foil and leave to rest for 5-10 minutes.
Slice the beef and serve with the vegetables and horseradish sauce.
Did you know that Great British Beef Week is from 23rd April to 1st May? This means that it’s more than the perfect time to celebrate the nation’s favourite meat alongside the wonderful fresh, seasonal produce that’s around at the moment.
Great British Beef Week is an annual event organised by Ladies in Beef that raises awareness of the quality and versatility of assured British beef. Cuts like the mini roast are incredibly versatile and make beef ideal for any day of the week. When buying your meat, look out for a quality mark such as the Red Tractor Mark so you can be sure what’s happening from farm to fork.
For everything you need to know about Great British Beef Week, please visit www.ladiesinbeef.org.uk.
A Sunday roast has become a lovely tradition for our family. I really like to idea of us all coming together and enjoying some quality time around the dining table free from distractions. Now, using the mini roasting joints, it means that we can have a special family meal mid-week too.
How do you like your beef cooked? Have you tried to cook a roast dinner mid-week before?
*Recipe commissioned by Simply Beef and Lamb, but all opinions are my own.