This delicious roast dinner is served on a parsnip mash.
Preheat the oven to 190oC.
In a bowl mix together the Keen's mustard powder, rosemary with 1 tablespoon of water.
Rub the Keen's mustard mixture over the beef and season with salt and pepper.
Place the onions, garlic, rosemary and one tablespoon of oil in a large roasting dish.
Heat the remaining oil in a large fry pan over a high heat. Seal beef well on each side, transfer to the roasting dish.
Place into the oven and cook for 25-30 minutes for medium.
Meanwhile steam parsnip and potatoes until cooked through.
Heat cream and butter through in a pot and add to the vegetables, mash together until creamy and smooth. Season to taste with salt and pepper.
Remove beef from the oven and rest for 5 minutes before slicing.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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