Preparation time is 15minutes
Cook time is 55minutes
Total time is 1hours 10minutes
Serve is for 4 people
Estimated cost per serve is 10.34 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- green beans, steamed (to serve)
- 500grams cauliflower florets
- cherry tomatoes, roasted (to serve)
- 800grams bolar blade roast
- 2tablespoons dried parsley
- 2teaspoons dried rosemary
- 2teaspoons dried thyme
- 2tablespoons dijon mustard
- 250grams desiree potatoes, peeled, chopped
- 1/4 cup fresh ricotta
- 2teaspoons olive oil
- 2tablespoons fresh chives, chopped
Method
Step 1 of 5
Preheat oven to 160°C (140°C fan-forced). Brush beef with oil. Preheat a large non-stick frying pan over high heat. Brown beef for 1 to 2 minutes each side, and transfer to a rack over a roasting dish.
Step 2 of 5
In a small bowl combine the mustard, rosemary, thyme and parsley. Brush the mustard mixture evenly over the beef and roast for 45 to 50 minutes for medium or until cooked to your liking.
Step 3 of 5
Meanwhile, cook potato and cauliflower in a large saucepan of boiling water for 12 minutes, or until tender.
Step 4 of 5
Remove beef, cover loosely with foil and set aside to rest for 15 minutes. Drain potato and cauliflower and mash until smooth. Stir through ricotta and chives.
Step 5 of 5
Thinly slice the beef across the grain. Divide mash between plates, top with slices of beef. Serve with roasted cherry tomatoes and steamed green beans.
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