ROAST BOLAR BLADE BEEF WITH MUSTARD AND RED WINE

INGREDIENTS

1.2kg of Fresh Meats Beef Bolar Blade Roast 

2 tbsp. olive oil

2 tbsp. Dijon mustard

6 pickling onions, peeled, halved

4 sprigs thyme +extra leaves, to serve

2 cups (500ml) beef stock

1 cup (250ml) dry red wine

2 large sweet potatoes, scrubbed, cut into batons

Steamed snow peas, to serve

 

METHOD

Preheat oven to 160°C (140°C fan-forced).

Brush beef with half the oil.

Season. Heat a large non-stick frying pan over high heat.

Cook beef for 6-8 minutes or until browned all over. Transfer to a rack.

Brush top of beef with mustard. Place onions, thyme, stock and wine in the base of a large roasting tin.

Sit rack with beef over roasting tin.

Cook beef for 50-55 minutes or until cooked to your liking.

Set aside on a plate loosely covered with foil to rest for 15-20 minutes.

Transfer onions and sauce to a saucepan. Simmer over medium-low heat for 15-20 minutes or until sauce reduces. Keep sauce warm.

Increase oven temperature to 200°C (180°C fan-forced). Spread sweet potato onto a large baking tray, drizzle with remaining oil, season and cook for 15-20 minutes or until golden and tender. Slice beef.

Reheat onions and sauce, if required. Serve beef with onions, sauce, sweet potatoes, snow peas and extra thyme.