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Rosemary & mustard roast beef served on parsnip mash
KEEN'S Mustard Powder
1 tbsp rosemary, finely chopped
1 kg eye fillet
salt and ground pepper
3-4 red onions, quartered
1 garlic bulb, broken into pieces
2-3 large stalks rosemary
3 tbsp olive oil
2 medium potatoes peeled and chopped
1/2 cup cream
50 g butter
4 medium parsnips peeled and chopped
Preheat the oven 190℃.
In a bowl mix together the mustard powder, rosemary with 1 tablespoon of water.
Rub the mustard over the beef and season with salt and pepper.
Place the onions, garlic, rosemary and one tablespoon of oil in a large roasting dish.
Heat the remaining oil in a large fry pan over a high heat. Seal beef well on each side, transfer to the roasting dish.
Place into the oven and cook for 25-30 minutes for medium.
Meanwhile steam parsnip and potatoes until cooked through.
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.
Remove beef from the oven and rest for 5 minutes before slicing.
Serving suggestion: Serve with the onions, parsnip mash and pan juices.
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