Roast beef with mustard – Quick and easy recipe!
I have always imposed roasts and have not been until recently that I have decided to make them. But now that I have shaken off the fear, no one can stop me. This roast beef with mustard is one of the richest I have done and that has captivated me. It’s perfect for our Christmas celebrations, being quickly and will leave time for other things.
Goes a long way, especially if you cut into thin slices, which is how we like. With a piece of a kilo, as I have roasted me, we have eaten our fill four people and still has enough left over for another feast. A leftovers we can give them another utility. The roast beef with mustard is so versatile, it will cost and how to find how to use them.
Image Source: Google image
Ingredients for 8-10 people
- High beef tenderloin 1 of 1 kilo,
- 20 g mustard,
- Salt,
- Pepper and
- Extra virgin olive oil.
How to roast beef with mustard
The beef tenderloin is to be flanged so that it does not deform in the oven and bake evenly. We can ask our butcher to regale us bride or a piece of elastic mesh meat and make ourselves at home. If we do get neither one nor the other, we can always follow the instructions of and we will get there easily.
We spread the base of a roasting pan with extra virgin olive oil and place in it the flanged back. Salt and pepper on all sides. Then we spread the surface and side with the mustard and introduce in oven preheated to 180° C for 50 minutes. If we want a more red meat inside, we reduce the time according to our liking.
These indications of time and temperature are used in the UK meat well done or as they say in those lands, well done. For every 450 grams of beef, veal 20 minutes at 180° C baked. At the time we get to make our calculation, we add 20 extra minutes. Serve this information as a starting point for adapting time to our liking.
Once roasted, remove the back of the oven and waited 15 minutes before carving. Meanwhile, we can make a sauce with the juices released during cooking has and use it to accompany the back. Transfer juices to a roaster pan, straining to remove tripping. We add a little red wine and flambé. Let reduce over low heat until it reaches the point of desired thickness. Salt and pepper to taste and ready.
Preparation time | 60 minutes
Difficulty | Very easy
Tasting
The roast beef with mustard is a dish; several vegetable trim solves a full meal without adding more than a sweet snack with which to top it. It is a nutritious and healthy development; it only takes fat in their development, so we can afford to go with a glass of good wine.
