Roast Beef with Beets & Broad Beans

11 Ingredients

4 cloves garlic, unpeeled
1 bunch watercress, sprigs
6 samll beetroot bulbs
2tablespoons white wine vinegar
1 pinch pepper (for seasoning)
2teaspoons dijon mustard
900grams beef rump roast
1/3 cup olive oil
500grams frozen broad beans
2tablespoons tarragon, leaves finely chopped
1 pinch sea salt ground (to taste)

Method

Step 1 of 4

Preheat oven to 200°C. Trim beetroot and wrap in foil. Place onto an oven tray and roast for 30 minutes. Add garlic cloves and roast with beetroot for a further 10 minutes or until tender.

Step 2 of 4

Meanwhile, place 1/4 cup of the oil, vinegar, mustard, tarragon, salt and pepper into a screw-top jar. Secure lid. Shake until well combined.

Step 3 of 4

Heat a non-stick frying pan over a medium-high heat until hot. Add remaining oil. Season beef with salt and pepper and place into pan. Cook for 6 minutes, turning, until browned on all sides. Transfer to a baking dish and roast for 20–25 minutes for medium-rare or until cooked to your liking. Transfer to a chopping board, cover with foil and keep warm. Stand for 10 minutes. Slice.

Step 4 of 4

Place broad beans into a bowl and cover with boiling water. Stand for 5 minutes or until softened. Peel and transfer to a bowl. Reserve 1 beetroot, peel and dice the remaining beetroot. Add to bowl. Peel garlic and add to bowl with watercress. Add dressing to salad. Toss to combine. Spoon onto serving plates. Slice beef (reserving 2-3 slices for lunch portion). Serve sliced beef with vegetable salad.