If you’re making a Sunday roast, and you fancy beef it has to be a rib as far as I’m concerned. Yes it’s more expensive, but it more than makes up for the cost in terms of quality and flavour at the end of the roasting session. This recipe is kind of a one-stop shop for making your gravy and roasting your beef in one! This concoction is a taste sensation even if I do say so myself.
Dijon Mustard and Red Onion Roast Beef
- 1 kg beef
- Wholegrain dijon mustard
- 2 red onions
- Salt and pepper
- Beef gravy granules/ beef stock
- Slice two red onions into eighths and lay along the bottom of your baking tray. Drizzle lightly with oil.
- Salt and pepper both sides of your beef and lay on top of the onions.
- Spread the mustard generously over the fatty side of the beef.
- Cook at 200C for 20 minutes. Then flip the beef and cook for a further 20 minutes at 160C (Both temperatures for fan ovens).
- After 40 minutes pour a glass of decent red wine into the roasting dish and roast for a further 20 minutes at 160.
- Take the meat out of the oven and stand for 15-30 minutes.
- To make the gravy, add a teaspoon of dijon mustard, 2 tea spoons of gravy granules and two tablespoons of water into a pan on a low-medium heat. Pour in the juices and the red onions from the bottom of the roasting dish and allow to thicken gently. Serve generously on top of the meat.
Let me know what you think, and if you have any go-to Sunday roast tricks up your sleeve!
Enjoy, Millie xx