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Roast beef with mustard and herb crust

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Ingredients for 4 servings:

  • 500 g rump steak(s) in one piece, lean
  • 3 tsp Dijon mustard
  • 2 tbsp vegetable stock powder
  • 1 garlic clove(s)
  • 1 handful of mixed herbs (e.g. thyme, rosemary, sage, oregano, parsley, basil)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 25 minutes

low-fat, low-carb

Preheat the oven to 80-90°C (top/bottom heat). Blend the mustard with the vegetable stock, garlic, mixed herbs, salt, and pepper using a hand blender. Sear the rump steak briefly and quickly on all sides in a non-stick pan (this works perfectly without oil). Remove from the pan and rub a generous layer of the mustard and herb mix. Place on aluminum foil. Cook in the preheated oven for approximately 1.5-2 hours, depending on your preference. Remove from the oven, close the aluminum foil, and let rest for approximately 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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