Mustard Roast Beef

Mustard Roast Beef
Recipe courtesy Donna Hay
My changes & additions in italics.

2 teaspoons mustard seeds
1 teaspoon sea salt flakes
1 teaspoon cracked black pepper
1 tablespoon thyme leaves
1/4 C olive oil, plus one tablespoon extra
4 lb boneless beef rib eye
or just a really beautiful roast.
1/4-1/2 C Dijon mustard depending on taste
1 stick room temperature butter
kitchen string

Remember to take the beef out of the fridge at least 10 minutes before you sear it or put it in the oven, this will ensure even cooking.

Preheat oven to 250 degrees. Place the mustard seeds, salt, pepper and thyme in a mortar and pestle and pound until lightly crushed. Add the oil and pound until combined. In a separate bowl combine butter and Dijon mustard until completely integrated. Combine spice mixture and mustard mixture, set aside.
Brush the beef with the extra oil. Heat a large non-stick frying pan over high and cook the beef for 1-2 minutes each side or until brown. remove from the pan. Secure with kitchen string and rub the mustard mixture over the beef. Place on a rack in a baking dish and roast for 1 1/2 hours for medium rare (I use a meat thermometer, and remember that the meat continues to cook after you remove it from the oven.) Serves 4-6 After roasting, cover the meat with foil and rest in a warm place for at least 10 minutes to allow the meat to relax.
I always make a sauce from the pan drippings. Simply put the roasting pan on to your stove top and on medium high heat, add either beef broth or red wine and reduce down a bit and you will have a beautiful sauce to accompany your beef.

Recipe & photo v. Donna Hay Magazine issue 39. Photographer Chris Court
*Donna Hay's recipe measurements have been converted from the metric system.