Added by: Norah Added on: August 3, 2019
## Season 2, Episode 11 ##
Hello everyone. Welcome to Norah’s Cooking Diary.
This is the 11th of Season 2. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. Don’t forget to subscribe if you haven’t already so that you will be the first to know when a new video is posted.
In this video I am going to share with you a Roast Beef with Herb-Mustard Crust Recipe.
Flavor-packed coating of fresh mixed herbs and mustard brings this simple and juicy beef roast recipe to another level. It carves a smile of contentment on your face on every bite. Serve this with Yorkshire pudding and thick gravy to complete the meal.
Happy cooking 😉
Several notes here to share with you:
I used Blueberry jam as a flavor enhancer for the gravy. You could use other types of berries jam if you prefer. This is optional.
I used beef ribeye roast with bone in this recipe. You could use other cuts that you prefer.
I tied the beef with kitchen string. This will make sure that the roast will cook evenly in the oven while holding it shape.
I preheat the fan forced oven at 200°C. Reduced the temperature to 180°C and roast the beef in the oven lowest rack. Conventional oven temperature would be 220°C to preheat and reduce to 200°C.
Roast the +/-1.7Kg beef to your liking: 1hr 30min for medium rare, 1hr 40min for medium, 1hr 50min for medium well-done and 2 hrs for well-done. The cooking times provided here is a guide only. The actual cooking time will vary based on the thickness and weight of the meat.
I used a meat thermometer as a guide to check the internal temperature of the meat after removing it from the oven. Medium rare will typically register between 57°C to 60°C, Medium 66°C to 68°C and well-done 71°C to 74°C.
It is important to rest the beef to prevent the meat from losing its juiciness during carving. At least 20 min.
Here is a quick rundown of the recipe:
To prepare the Yorkshire pudding, divide the clarified butter equally into a 6-cups muffin pan. Heat the pan in the preheated fan forced oven set to 180°C for 10min. Whisk the eggs, salt and pepper in a bowl and sift flour into the same bowl. Pour half of the milk to dilute the mixture for easy stirring. Whisk the mixture to combine thoroughly and add the remaining milk. Stir until the batter is mixed well. Fill up the hot muffin cup equally with the prepared batter containing the melted clarified butter. Bake this for 20min. After 20min remove the baked Yorkshire pudding and set aside to cool.
Cut the celery, carrot and onions and placed them into a roasting pan. Chopped the curly parsley and chives finely and mix them together thoroughly with the dried tarragon and black pepper coarse. Tie the beef ribeye roast with a kitchen string. Brush the beef surface with cooking oil and Dijon mustard generously. Coat well the beef with the prepared mixed herbs. Transfer the herbs-coated beef to the roasting pan on top of the chopped vegetables. Pour 2 cups of the beef stock and keep the remaining aside for later. Place the beef in the preheated fan-forced oven on the lowest rack and roast it for 1hr 40min at 180°C.
Remove the roast beef from the oven. Use a meat thermometer to check the internal temperature of the beef. Transfer the beef to another pan and cover loosely with an aluminium foil and let it rest for 20 min. Mash the roasted vegetables with a potato masher. Add plain flour, salt and blueberry jam (jam is optional) and stir to combine over MEDIUM heat. Pour the remaining 2 cups of beef stock and simmer for 10min. Pass the gravy through a sieve into a small pot and discard the mixture. Boil gravy over LOW heat and simmer until the desired consistency is reached.
Serve beef with the Yorkshire pudding and gravy.
Happy cooking 😉🧡