Thyme and mustard roast beef

Name: Thyme and mustard roast beef
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 1/2 bunch Thyme; 125 g coarse mustard; 9 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.5 kg Roast beef; 4 TABLESPOONS Oil; 5 Tomatoes; 300 g frozen green beans; 3 Shallots; 2 Garlic cloves; 2 TABLESPOONS Butter; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Vinegar; 100 ml dry red wine; 650 ml Beef stock; 25 g Cornstarch; 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

1/2 bunch Thyme
125 g coarse mustard
9 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.5 kg Roast beef
4 TABLESPOONS Oil
5 Tomatoes
300 g frozen green beans
3 Shallots
2 Garlic cloves
2 TABLESPOONS Butter
2 TABLESPOONS Olive oil
2 TABLESPOONS Vinegar
100 ml dry red wine
650 ml Beef stock
25 g Cornstarch
7-10 Tbsp Aluminium foil

Directions

1
Wash thyme, shake dry, pluck leaves from the stems and chop. Mix mustard, 4 tablespoons breadcrumbs and thyme. Season with salt and pepper. Dab meat dry. Remove fat and tendons.
2
Season the meat all around with salt and pepper. Heat the oil in a roasting pan and fry the meat well all around. Spread mustard paste on the top of the roast beef. In a preheated oven (electric cooker: 80 °C/ convection oven: not suitable/ gas: see
3
manufacturer) 2 1/2-3 hours of frying. The core temperature should be about 60 °C.
4
Clean, wash, quarter and seed the tomatoes. Cut the flesh into strips. Cook the beans in boiling salted water for about 7 minutes. Drain and rinse in cold water. Peel shallots and garlic.
5
Cut the shallots into fine rings. Finely chop garlic.
6
Melt the butter in a large pot. Add garlic and onions and sauté. Add 5 tablespoons breadcrumbs and fry briefly. Add beans and tomatoes to the pot. Season to taste with salt, pepper, olive oil and vinegar.
7
Set aside covered. Lift the roast beef out of the roaster, cover with aluminium foil and let it rest for about 10 minutes.
8
Dissolve the roast with red wine and stock. Stir starch with a little water until smooth. Thicken the sauce with it. Bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper. Cut the roast beef and serve with beans and sauce.