THE MUSTARD-STUNG ARCHITECTURE
(Our Play on Roast Beef with Mustard & Herb Crust)
Ingredients: 1kg Beef roasting joint, 2 tbsp Dijon mustard, 1 tbsp Dried Thyme, 1 tsp Black pepper, 2 cloves Garlic (minced), 50g Breadcrumbs, 2 tbsp Olive oil, 1 tsp Salt...
Ingredients
- 1kg Beef roasting joint
- 2 tbsp Dijon mustard
- 1 tbsp Dried Thyme
- 1 tsp Black pepper
- 2 cloves Garlic (minced)
- 50g Breadcrumbs
- 2 tbsp Olive oil
- 1 tsp Salt
Cooking Method
- The Coat Sear the beef on max heat until charred all over; remove.
- The Bloom Whisk mustard, oil, and spices with a tiny 10ml splash of water to form a sticky fire-paste.
- The Build Paint the beef heavily with the mustard silk; press breadcrumbs and garlic onto the surface.
- The Bake Roast at 190°C until internal temperature reaches 55°C; the crust should be a charred gold.
- The Final Flourish Rest for 15 minutes; top with raw fresh parsley and coarse salt.