Roast beef - mustard + black pepper

Roast beef - mustard + black pepper

Ready in 2 hours
5 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Roast beef - mustard + black pepper"

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When feeding a large family or party. This method of roasting beef is second to none.

"Excellent recipe and roasting technique...very simple and easy to make. The only thing I did differently (not mentioned in the recipe) was to let the roast sit on the counter for an hour before putting it in the oven. The roast came out a perfect medium rare, was tender and quite delicious! The whole family loved it and the leftovers made excellent roast beef sandwiches."

- sgrishka

Ingredients

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1 4-lbs Joint of beef; Loin preferred by me. Min 4lb.
1 cup English mustard powder; enough to completely smother
1 cup Black crushed pepper seeds

Original recipe makes 6

Servings  

Preparation

Pre-heat main oven to full heat. Ideal, 220c -240c | 420F - 460F

Tie joint and roll in pan of English mustard powder and black crushed pepper.

Place on trivet - either steel, or bones to raise joint at least an inch off pan base.

Place so meat is in centre of oven

5 mins per LB !!! (FIVE mins.) eg. 6lb joint = 30mins.

Then switch off oven and leave for 2hrs. - Do NOT open oven during cooking time.

Do anything and everything else you want during that time.

*************

After the 2hrs. + 5mins. per lb. Take from oven, carve and serve the best tasting beef ever.

TIP!

If anyone prefers their beef well done, don't let them see the delicious medium rare, beautiful pink slices you have carved. But dunk them in just off boil gravy for 2 secs. and the meat will go instantly brown, but keep the tenderness of medium rare.

Credits

Added on Award Medal
Verified by stevemur

Pepper and Mustard cruted Roast Beef photo by CLMolnar CLMolnar

Five mins. per LB + 2hrs. Traditional roast beef photo by Doe_Bratty Doe_Bratty

Calories Per Serving: 830 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was delicious and full of flavor as well as juicy medium rare.
suechen22 1 year ago
mmmm also excellent for Thanksgiving for those fed up with turkey. Thanks Sgrishka for your additional tip. However, for perfect tender beef steak, especially Sirloin (1 inch thick) or thick end (Châteaubriand) 3inch thick end and almost cut through and opened to make a heart shape 1.5 inch thick all across ~smile~ fillet. Best well chilled at coldest part of fridge before high heat cooking both sides 2 mins. Then reduce heat for a min both sides. That will be perfect for hubby and myself, but can cook low heat a couple mins. longer if want medium, turning a couple times. Smother in fresh ground black pepper or garlic butter - if both smell of garlic, then still romantic. serve, of course, on very hot plate.
Doe_Bratty 1 year ago
Excellent recipe and roasting technique...very simple and easy to make. The only thing I did differently (not mentioned in the recipe) was to let the roast sit on the counter for an hour before putting it in the oven. The roast came out a perfect medium rare, was tender and quite delicious! The whole family loved it and the leftovers made excellent roast beef sandwiches.
sgrishka 3 years ago
This turned out absolutly perfect.
CLMolnar 3 years ago
If you have a leaky or gas oven, then put it on full for no more than 10mins. at end of rest time. [I posted this recipe.]
Doe_Bratty 4 years ago
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