Oven-roasted beef with a mustard crust
|2 kg||beef — topside or prime rib|
|salt and freshly ground black pepper — to taste|
|30 ml||fresh chillies — 573|
|potatoes — butternut and onions|
|120 ml||wholegrain mustard|
|3||garlic — cloves, peeled and crushed|
|15 ml||fresh chillies — 573|
|handful||fresh sage — chopped|
|125 ml||crème fraîche|
Preheat the oven to 200°C.
Season the meat with salt and pepper, and rub in the olive oil.
Mix half the mustard with the garlic, olive oil and sage, and rub over the meat.
Place the meat on a rack in a roasting pan and bake for 15 minutes. Reduce the heat to 190ºC and add the potatoes, butternut and onions to the meat and roast for 1-1½ hours, depending on how well you prefer your meat done. Allow the meat to rest for 10 minutes before carving.
Mix the remaining mustard with the crème fraîche and serve with the meat and vegetables.
Text and image: Home magazine