Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 6 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
6
- 2 broccoli heads, cut into large florets
- 1.40-1.50kilograms beef roast bolar blade
- gravy (to serve)
- 1tablespoons extra virgin olive oil
- 1 1/2tablespoons cracked pepper
- 1tablespoons dijon mustard (plus extra to serve)
- 2teaspoons salt flakes
- 950grams classic potato mash (2 tubs)
Method
Step 1 of 5
Preheat oven to 180ºC (160ºC fan forced). Combine the oil and mustard and brush over the beef, then season generously with salt and pepper. Place a large frying pan over a medium-high heat and cook the beef for 6-8 minutes, turning often, until well browned all over.
Step 2 of 5
Place the beef in a roasting tray lined with baking paper and roast for 30 minutes for medium-rare, or until cooked to your liking. Rest, lightly covered with foil, for 15 minutes.
Step 3 of 5
Meanwhile, for the broccoli, bring a saucepan half-filled with water to the boil over medium-high heat. Place a steamer basket on top of the saucepan then add the broccoli and cook for 4-5 minutes, covered, or until tender.
Step 4 of 5
Cook the potato mash according to packet instructions.
Step 5 of 5
Slice the beef and serve with steamed broccoli, extra mustard, mashed potato and gravy.
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