Name: Mustard and herb crusted beef
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 1
Ingredients: 1.5kg beef eye fillet; 36.40 gm extra virgin olive oil; 250.00 ml panko breadcrumbs; 40.00 ml chopped fresh flat-leaf parsley leaves; 40.00 ml chopped fresh chives; 40.00 ml chopped fresh oregano leaves; 2 garlic cloves, crushed; 46.80 gm wholegrain mustard; Fresh oregano sprigs, to serve; 25g butter; 40.00 ml plain flour; 20.00 ml red wine vinegar; 510.00 gm beef stock; 125.00 ml shiraz

Mustard and herb crusted beef

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Prep Time:
20 minutes

Cook Time:
70 minutes

Total Time:
90 minutes

Perfectly succulent crusted roast beef mastery.

Ingredients:

1.5kg beef eye fillet
36.40 gm extra virgin olive oil
250.00 ml panko breadcrumbs
40.00 ml chopped fresh flat-leaf parsley leaves
40.00 ml chopped fresh chives
40.00 ml chopped fresh oregano leaves
46.80 gm wholegrain mustard
Fresh oregano sprigs, to serve
25g butter
40.00 ml plain flour
20.00 ml red wine vinegar
510.00 gm beef stock
125.00 ml shiraz

Instructions:

- Preheat your oven to 180C/160C fan-forced and line a large baking tray with baking paper. - Heat a large frying pan over medium-high heat and drizzle half of the oil over the beef. - Cook the beef, turning occasionally, for 3 to 4 minutes until it's evenly browned. - Transfer the beef to a plate.
In a bowl, mix together breadcrumbs, parsley, chives, oregano, and garlic. Season with salt and pepper to taste.
Lay the beef on a board and gently dry it with a paper towel. Spread mustard all over the beef, then coat it with the breadcrumb mixture. Transfer the beef to a prepared tray and drizzle with the remaining oil.
Roast for 50 to 55 minutes until golden brown and cooked to your desired level of doneness. Place on a plate and let it rest for 10 minutes before serving.
To prepare the Red wine gravy, melt butter in a frying pan over medium-high heat. Add flour and stir for 2 minutes until bubbling. Slowly pour in vinegar, stock, and wine while stirring constantly until smooth. Bring to a boil, stirring continuously, and boil for 3 to 4 minutes until the gravy thickens.
Garnish beef with fresh oregano sprigs and drizzle with savory gravy before serving.

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