Heat a large frying pan until very hot. Fry the fillet on all sides until browned. Transfer to a roasting tin. Place the fillet in the centre of the roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil.
Mustard Roast Beef | Donna Hay
Roast for 23 minutes for medium-rare only 20 minutes if it is a long, thin piece. When the beef is cooked, remove from the oven, cover with aluminium foil and leave to rest for 15 minutes.
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Serve hot or you can leave it to cool, and then wrap in more foil and place in the fridge to cool completely. To make the sauce, cut the roasted garlic bulbs in half horizontally and squeeze the garlic paste from each single clove into a bowl. Stir in the wholegrain mustard.
Chill until ready to serve alongside the beef.
mustard roast beef
Both the beef and the sauce can be prepared up to two days in advance. If you want to get ahead, carve the cold beef an hour or two before serving then reassemble as a whole joint and wrap it tightly in cling film.
Unwrap and arrange on a platter just before serving as the beef will loose its lovely pink colour if left exposed to the air for too long. It is important to ask for a middle-cut piece of fillet as you want the beef to be of even thickness the whole length so that it cooks evenly. If roasting from hot after pan-frying, roast in the oven for slightly less time — about 23 minutes. Recipes from this episode.
- Mustard Roast Beef | Donna Hay?
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Roast fillet of beef with roasted garlic and mustard cream. Preparation time less than 30 mins. Recipe Source. Brandi Burgess, A. A Birmingham, Alabama native, She and her husband helped run her parent's successful business for 8 years before finally spreading their wings and setting out to make it on their own. They moved to Huntsville in where is a stay at home mom, to their 2 kids ages 10 and 5. She has a passion for cooking for her family and trying new recipes. Made these sandwiches tonight for dinner. Family loved them! Super easy to make.
Thank you for recipe! Hi there! These look so good and easy to make.
I was wondering if you put your sandwiches in a baking tray or if you placed the foil-wrapped sammies directly onto the rack. I am planning on making about 30 sandwiches, so I want to be sure haha Thank you. Question, can you make ahead and store in fridge overnight wrapped in foil then bake the next day and keep in a warming pan? Feeding about 80 people. Notify me of follow-up comments by email.
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