Mustard roast beef with fresh tomato sauce

Mustard roast beef with fresh tomato sauce

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  • 4
  • Easy
  • Carb Conscious Dairy free Heart friendly
  • 20 minutes
  • 10 to 15 minutes
  • Meinert Merlot 2008


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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