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Mustard roast beef with fresh tomato sauce

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Mustard roast beef with fresh tomato sauce

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 to 15 minutes

Ingredients

600 g free-range mature thick-cut steak
Olive oil, for brushing
Olive oil, for brushing
Flaked salt and coarsely ground black pepper
Dijon mustard, for brushing
1 T yellow mustard seeds, lightly crushed

For the fresh tomato sauce:

600 g ripe tomatoes, skinned and chopped
2 cloves garlic, chopped
2 T olive oil
½ cup chopped flat-leaf parsley, plus extra to garnish
Sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C. Moisten the steaks with oil and season to taste. Sear in a hot pan for a minute or two a side, or until deeply browned.
Smear with mustard and sprinkle with mustard seeds, then transfer to a baking tray and finish off in the oven for 5 to 10 minutes, or until distinctly rare or a rosy pink. Remove, cover with tinfoil and allow to rest for 5 to 10 minutes. Serve with the fresh tomato sauce.

To make the fresh tomato sauce: In a pan over a medium to high heat, stir-fry all the ingredients for 5 minutes. Serve garnished with fresh parsley.