Rosemary and Mustard Roast Beef
By Amanda Scali

13/10/2020 10:37am

Rosemary and Mustard Roast Beef

With the longer days and warmer nights, it might have you in the mood for some outdoor entertaining at home with friends or your family.
Gather those you love around at your house to share a delicious meal, a glass of vino or two and some laughs after what can only be described as a topsy turvy year!
This Roast Beef recipe is perfect for such an occasion. Cooked to perfection with rosemary, garlic and mustard it is oh so delicious.
What you’ll need:
4 teaspoons wholegrain mustard
1 tablespoon finely chopped fresh rosemary
1 tablespoon crushed garlic
2 tablespoons olive oil
Sea salt and black pepper to taste
1.5 - 2 kg sirloin or topside beef, deboned

Yorkshire puddings
⅓ cup plain flour
1 egg
⅓ cup milk
2 teaspoons sunflower oil

Roast vegetables
1.4 kg Roasting potatoes, peeled and cut into even-sized pieces
700g baby parsnips, halved lengthways
700g baby carrots, halved lengthways
3 tablespoons sunflower oil
700g broccoli florets
Mixed Herb seasoning


Combine the mustard, rosemary, garlic, olive oil, salt and pepper. Coat the beef all over with the marinade and refrigerate for at least 1 hour to allow flavours to develop.

Preheat a barbecue with to high heat (200°C on gauge), with the hood, closed.

Place the beef on a roasting rack in a roasting dish; place the dish on the hotplate or grill over indirect heat and close hood. Cook until beef is done to your liking, about 30 minutes per 500 g; basting with juices in the roasting dish occasionally.

Meanwhile, prepare Yorkshire pudding batter. In a bowl, mix flour and a pinch of salt. Make a well in the centre and add the egg. Add a little of the milk and beat together. Gradually beat in the flour. Slowly beat in remaining milk and 4 tablespoons water until all flour is incorporated and the batter is smooth. Set aside.

Next, prepare the vegetables. Put potatoes in a large saucepan of boiling water and boil for 5 minutes. Drain well and return to the pan, then cover and shake vigorously to roughen the surface of potatoes.

Put parsnips and carrots in another large saucepan of boiling water and boil for 3 minutes, then drain. Set aside.

One hour and a half before the end of beef roasting time, put veggies in a non-stick roasting dish, heat indirectly. Baste each piece of vegetable with oil and sprinkle herb seasoning over for extra flavour. After 30 minutes, turn the potatoes and vegetables so they will crisp and brown evenly.

20 minutes before the end of cooking the beef. Increase the barbecue temperature to 220 add onion and garlic until soft°.

Divide the oil for the Yorkshire puddings among 12 non-stick muffin tins place on the warming rack for 2-3 minutes if there is enough room.

When the meat is cooked, remove from the barbecue and let rest on a warmed serving platter for 10 minutes before carving. Steam the broccoli on the side burner for 10 minutes or until tender.

To make gravy, slowly pour the fat from the roasting dish, leaving the sediment behind. Place the dish over the side burner on medium-high heat and pour in the stock. Bring to the boil, stirring and scraping up all the browned cooking residue on the bottom of the dish, then simmer until slightly reduced. Season to taste and keep warm.

Surround meat with the roasted vegetables and Yorkshire puddings. Put the broccoli in a warmed serving dish. Add any meat juices from the resting plate to the gravy and stir to combine, then skim off any fat.

Serve immediately.