the ultimate roast dinner | mustard crusted roast beef with a horseradish sauce + yorkshire puddings

the ultimate roast dinner | mustard crusted roast beef with a horseradish sauce | served with roast spuds, carrots, jerusalem artichokes + yorkshire puddings

mustard crusted roast beef

1.5 kilo piece of beef rump roast
1 x dessertspoon of yellow mustard seeds
A handful of fresh rosemary leaves
Salt and freshly cracked pepper
A good drizzle of olive oil
12 x Jerusalem artichokes
Yorkshire puddings, roast spuds, carrots and steamed greens, to serve.

• Preheat the oven to 220℃ degrees.
• Place the Jerusalem artichokes in a baking dish, drizzle with olive oil and season with salt and pepper. Set aside.
• In a mortar and pestle, place the mustard seeds, rosemary leaves, salt and pepper and give it a bash out.
• Simply rub this mixture over the beef, drizzling with olive oil (making sure to cover the piece of beef all the way around).
• Place the beef on top of the artichokes and pop in to the hot oven, immediately turning the heat down to 200℃. Roast for 1 x hour and take the meat out of the oven to check how it’s going*. Once cooked to your liking, rest the meat on a tray for at least 15 minutes before carving.

horseradish sauce

1/2 cup of sour cream
1/2 cup of whole egg mayonnaise
1 x heaped teaspoon of horseradish cream
1/2 a teaspoon of dijon mustard
A squeeze of fresh lemon
Salt and freshly cracked pepper
A small amount of finely chopped parsley (or chives)

• Simply add the sour cream, mayo, horseradish cream and mustard to a small bowl and mix using a spoon.
• Add a squeeze of lemon juice and parsley and season to taste with salt and pepper. Mix together.

Serve the beef with the horseradish sauce, Yorkshire puddings, roast potatoes, carrots and steamed greens.

Lo’s tips

• The horseradish sauce can be made ahead of time and kept in an airtight container in the fridge.
• If time allows, I prep my veggies in the morning, keeping the potatoes and carrots in a large bowl of water to keep fresh. When ready to roast them – I simply dry the veggies with a clean tea towel and smother them in olive oil and salt and pepper. Add a dash of honey to the carrots and throw in some rosemary and garlic to the spuds.
• The Yorkshire pudding mixture is best made the morning of, or otherwise, the night before you want to make them.
• A newbie to cooking with Jerusalem artichokes, these were surprisingly good, making for the perfect veggie to roast the meat on.
• *You can use a meat thermometer to check that the meat is cooked to your liking.
• Get the recipe for my Yorkshire puddings here.