Rosemary & mustard roast beef served on parsnip mash

Directions

1. Preheat the oven 190℃.
2. In a bowl mix together the mustard powder, rosemary with 1 tablespoon of water.
3. Rub the mustard over the beef and season with salt and pepper.
4. Place the onions, garlic, rosemary and one tablespoon of oil in a large roasting dish.
5. Heat the remaining oil in a large fry pan over a high heat. Seal beef well on each side, transfer to the roasting dish.
6. Place into the oven and cook for 25-30 minutes for medium.
7. Meanwhile steam parsnip and potatoes until cooked through.
8. Heat cream and butter through in a pot and add to the vegetables, mash together until creamy and smooth. Season to taste with salt and pepper.
9. Remove beef from the oven and rest for 5 minutes before slicing.