Main content

Roasted beef sirloin with seeded mustard


  • 1½ kg piece beef sirloin/porterhouse

  • ½ cup seeded mustard

  • mixed green salad to serve


  • 1.

    Preheat oven to 200C. Brush the beef roast lightly with oil. Season it well with ground pepper and salt. Rub the pepper and salt into the roast.

  • 2.

    Place the beef on a rack in a roasting dish. Add a little water to the roasting dish (about ½ cup). Spread the seeded mustard over the top of the beef roast.

  • 3.

    Roast for 60 minutes for rare, 75 minutes for medium and 90 minutes for well done. For ease and accuracy use a meat thermometer.

  • 4.

    Remove the beef, cover loosely with foil and allow it to rest for 20 minutes before carving. Serve the beef roast with salad.


Judging your roast’s degree of doneness using a meat thermometer. The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC.
You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
Placing the roast on a rack in the roasting dish helps the beef to brown evenly. To keep the beef roast moist, a little water is added to the roasting dish (too much will create too much steam). Top the water up as the beef roast cooks.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
0 comments • 1 rating