How to Make Delicious Tender Roast Beef, with Mustard and Cream Baked Leeks

Tender Roast Beef, with Mustard and Cream Baked Leeks. Roasted Uncured Ham with Mustard-Herb Crust. A tender cut of beef is a little bit of luxury and this is the perfect main course to cook for a gathering of friends. Place the fillet in the centre of the roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil.

Place beef in a small baking dish. Stir in cream and remaining mustard and bring to the boil. Transfer beef to a rimmed baking sheet. You can have Tender Roast Beef, with Mustard and Cream Baked Leeks using 18 ingredients and 9 steps. Here is how you cook that.

Ingredients of Tender Roast Beef, with Mustard and Cream Baked Leeks

1. It's 750 grams of nice beef joint.
2. Prepare 2 of carrots.
3. You need 2 stick of celery.
4. You need 1 of bay leaf.
5. It's 1 of sage.
6. Prepare 1 of thyme.
7. Prepare 1 of rosemary.
8. You need 3 large of leeks.
9. Prepare 250 ml of milk.
10. It's 25 grams of flour.
11. It's 25 grams of butter.
12. Prepare 100 grams of cheddar.
13. You need 25 grams of hard cheese.
14. You need 1 1/2 tbsp of wholegrain mustard.
15. Prepare 1 tsp of English mustard.
16. You need 1 cup of breadcrumbs.
17. It's 2 of bay leaves.
18. You need 1 of cornflour.

Using a pastry brush, smear mustard-chile rub all over beef. Slow-roasted beef makes the ultimate Sunday lunch, served with wonderfully crispy roast potatoes. Head over to Tesco Real Food for plenty more Beef For the ultimate Sunday lunch, try slow-roasting a succulent beef topside joint. Sous Vide Grass Fed Shredded Beef Chuck RoastNom Nom Paleo.

Tender Roast Beef, with Mustard and Cream Baked Leeks step by step

1. Set the oven to around 220c.Chop up the carrots, celery and 2 bay leaves and dress with a very little oil, in a roasting tray. Stick this in the oven while you prepare the meat..
2. Rub the meat with a tiny bit more oil and then rub over a mix of a little sage, rosemary, thyme, salt, and pepper. Gentle with these, you want background flavour- cook the beef right and that should be the main event. Stick this in the roasting tray and cook at 220c for about 20 minutes, till the outside is looking cooked..
3. Put the temperature down to 125c. Should be about 35 minutes, plus 35 for every 500g. As with all roasts, better to do it by temperature. 50c is rare, 65c medium and anything over that you’re reading the wrong blog. So you have time now..
4. Chop up the leeks, and put them in a pan of cold water. Bring this to the boil for three minutes then drain in a colander, rinsing with cold water to stop the cooking process..
5. To make the sauce, start by making a simple white sauce, by bringing the milk, butter and flour to the boil, stirring constantly. When it comes to the boil, simmer for 2 minutes then remove from the heat. Add 100g of the cheese while it’s still hot enough to melt it, then stir in the mustards and a little salt and pepper..
6. Put the leeks in a medium ovenproof dish, pour over the sauce, then sprinkle the remaining cheese and the breadcrumbs on top..
7. You should bake this about 15 minutes before your meat is finished, turning the heat up to about 200c when you remove the meat to get the top a nice golden brown..
8. Get the roasting tray and remove the carrots and leeks and bay leaf with a slotted spoon- these are aromatics, to add flavour to the meal, so you don’t need to eat them, but sometimes they come out lovely, and make a nice side. You should have a bunch of scud and burned bits in the bottom of the tray- these can be used to make an amazing, flavourful gravy. Simply but the tray on a hob, add about half a pint of beef stock and a teaspoon of cornflour, and boil it down, scraping up the burnt bits and stirring as you go till it reaches a nice consistency. If you like your gravy thin, don’t use cornflour, if you like it as a lump of beefy jelly, add a tablespoon, but make sure you cook it out, or it will taste floury and horrible..
9. Serve it all up, with some greens because you need your five a day (I went with steamed kale, dressed with a little salt to take away the bitter tang) eat it all up, and bear in mind that that much leek and cream may cause a little post roast flatulence!.

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