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Herb and Mustard Roast Beef with Cauliflower Mash

Accredited Practicing Dietitian Geraldine Georgeou, together with, has developed a Study Diet that tailors to the nutritional and lifestyle needs of students. For parents of students, this is a delicious and healthy meal to whip up for your children during exam time.


  • 800g bolar blade roast, trimmed of fat

  • 2 tsp olive oil

  • 2 tbsp Dijon mustard

  • 2 tsp finely chopped rosemary

  • 2 tsp finely chopped thyme

  • 2 tbsp chopped flat-leaf parsley

  • 250g desiree potatoes, peeled, chopped

  • 500g cauliflower, trimmed, cut into florets

  • ⅓ cup fresh ricotta

  • 2 tbsp chopped chives

  • Roasted cherry tomatoes and steamed green beans, to serve


  • 1.

    Preheat oven to 160°C or 140°C for a fan forced oven. Brush beef with the olive oil. Preheat a large non stick frying pan over a high heat. Cook beef for 1-2 minutes each side or until evenly browned. Transfer beef to a rack over a roasting dish.

  • 2.

    Combine the mustard, rosemary, thyme and parsley in a small bowl. Brush the mustard mixture evenly over the top and sides of beef. Roast beef in preheated oven for 45-50 minutes, or until 65°C on a meat thermometer. Remove from oven, cover loosely with foil and set aside to rest for 15 minutes.

  • 3.

    Meanwhile, cook potato and cauliflower in a saucepan of boiling water for 12 minutes, or until tender and drain well. Return to saucepan, mash until smooth and stir through ricotta and chives.

  • 4.

    Cut the beef into slices across the grain. Divide mash between plates and top with beef. Serve with roasted cherry tomatoes and steamed green beans.


If you have a little extra time, try cooking the roast slower and for longer. You will get an even more tender result. Roast beef at 130°C for approximately 11/2 hours, or until 65°C on a meat thermometer.
To roast cherry tomatoes, place 250g tomatoes on a baking tray and spray with olive oil. Roast for 10-12 minutes, or until just wilted.

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