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Rare roast beef with mustard and garlic soured cream


Serves: 20 as part of a buffet
timePrep time: 15 mins
timeTotal time:
Rare roast beef with mustard and garlic soured cream
Recipe photograph by Brett Stevens

Rare roast beef with mustard and garlic soured cream


Serves: 20 as part of a buffet
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
288Kcal
Fat
14.8gr
Saturates
7gr
Carbs
1.7gr
Sugars
1.5gr
Fibre
0.7gr
Protein
37gr
Salt
0.1gr

Annie Bell

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes
Annie Bell

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 2 x 1.5kg beef sirloin joints or beef rump roasting joints
  • 200g grain mustard
  • 4 tbsp fresh lemon thyme leaves
  • 85g rocket leaves, to serve
For the garlic soured cream:
  • 600g soured cream
  • 3-4 garlic cloves, peeled and crushed to a paste, to taste
  • 1 tbsp lemon juice
  • cayenne pepper, for dusting (optional)
  • sea salt

Step by step

Get ahead

The beef can be roasted the day before, then cooled and chilled. Serve at room temperature.

  1. Preheat the oven to 150°C, fan 140°C, gas 2. Heat ½ tablespoon of the oil in a large frying pan over a high heat. Season and sear the joints one at a time on all sides and both ends, for 30-60 seconds each side until well-coloured. Place them fat-side up on a board and brush the mustard over the top and down the sides. Scatter over the thyme and gently press them into the mustard.

  2. Place the joints in a large roasting tin, drizzle over the remaining oil and roast for 1 hour 10 minutes for rare, then leave to cool. Slice and arrange on serving plates on a bed of rocket.

  3. For the garlic soured cream, blend the soured cream, garlic, lemon juice and salt in a bowl, then spoon into a couple of serving bowls. Cover and chill until required. To serve, season with freshly ground black pepper or cayenne pepper, if you prefer.

    Tip

    Roasting sirloin in a slow oven makes for superbly tender eating, and leaves it really rare in the centre.

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