Mustard-crusted Beef Roast
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 8 min.
Ready in
Ingredients
for
6
- Ingredients
- 1 eye of round roast at room temperature (about 1.35 kg)
- coarse freshly ground Black pepper (to taste)
- 2 Tbsps olive oil
- water
- ½ cup whole grain Dijon mustard
- 2 Tbsps Red wine
- 2 Tbsps breadcrumbs
- 3 cloves garlic cloves (peeled and minced)
- 1 tsp finely chopped, fresh Tarragon
Preparation
Kitchen utensils
2 Wooden skewers, 1 Measuring cups, 1 Teaspoon, 1 Small knife, 1 Cutting board, 1 Non-stick pan, 1 Pot mit Deckel, 1 Wooden spoon
Preparation steps
1.
Heat oven to 450° F / 230º C. Line a roasting pan with aluminum foil and place a rack in the pan.
2.
Rinse beef under cold running water, pat completely dry and season with black pepper. Heat oil in a cast iron pan or skillet and brown the roast on all sides.
3.
Arrange the roast, fat side up, on the rack in the prepared roasting pan. Add some water (about 1/2 cup) to the pan to keep juices from burning.
4.
In a small bowl, combine mustard, red wine, breadcrumbs, garlic, tarragon, and black pepper to taste. Rub the mustard mixture all over the roast. Place the roast in the oven; reduce heat to 325° F / 160º C. Cook for about 1 to 1 1/2 hours, or until a meat thermometer registers about 155° F / 68º C, for rare.
5.
Remove from oven and let rest for about 10 minutes before slicing. Serve with your favorite side dishes.
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