Curtis Stone’s Mustard roast beef with creamed silverbeet

Served with delicious creamed silverbeet, Curtis Stone’s mustard roast beef is a classic. Keep the recipe on hand for Sunday dinners and family get-togethers.



Note: + cooling & resting time

1h 45m


  • 1/4 cup (70g) Dijon mustard
  • 1/4 cup (70g) wholegrain mustard
  • 1 1/2 tbs horseradish cream
  • 1 tbs Worcestershire sauce
  • 1 1/2 tbs extra virgin olive oil, divided
  • 1.3kg Coles Australian Beef Topside Roast

Confit garlic

  • 2 whole garlic bulbs
  • 1 1/4 cups (310ml) canola oil

Creamed silverbeet

  • 120g piece day-old sourdough bread, crusts removed, torn into large pieces
  • 2 tbs extra virgin olive oil, divided
  • 1kg silverbeet (about 2 bunches)
  • 1/2 cup (100g) chopped shallots
  • 2 garlic cloves, finely chopped
  • 1/2 cup (125ml) Coles Thickened Cream
  • 30g finely grated parmesan



To make the confit garlic, place an oven rack in the centre of oven and preheat to 140°C (120°C fan-forced). 


Cut tops from garlic bulbs to expose cloves and place in a small ovenproof dish. Pour over enough canola oil to cover garlic (add more oil if needed). Place the dish in the oven and cook for 1 hour or until the garlic is completely soft. Set aside to cool to room temperature.


Meanwhile, in a bowl, stir combined mustard, horseradish, Worcestershire sauce and 1 tbs olive oil. Divide into 2 even portions, reserving 1 portion for serving. Season beef. Heat a frying pan over medium-high heat. Add beef and remaining oil. Cook, turning, for 10 mins or until brown all over. Transfer the beef to a roasting pan and brush with remaining portion of mustard mixture.


Add the beef to the oven and roast for 1 1/4-1 1/2 hours or until an instant-read thermometer inserted into centre of beef registers 46°C for medium-rare doneness. Set the beef aside for 20 mins to rest.


Increase oven temperature to 250°C (230°C fan-forced). Return beef to the oven. Roast for 15 mins or until caramelised and centre registers 54°C. Transfer the beef to a carving board and set aside for 20 mins to rest.


While the beef is cooking, to make creamed silverbeet, in a food processor, process bread until coarse breadcrumbs form. In a small bowl, toss breadcrumbs with 1 tbs oil. Trim silverbeet leaves from stems and wash, leaving some water clinging to the leaves. Coarsely chop. Heat a large non-stick frying pan over medium heat and cook silverbeet, in batches, tossing, until wilted. Transfer to a colander to cool.


Add remaining 1 tbs oil to the frying pan. Add shallots and garlic and cook, stirring, for 2 mins or until just softened. Place silverbeet in the colander over a bowl and squeeze to remove excess liquid. Reserve 1/4 cup (60ml) liquid. Add the silverbeet to the shallot mixture and toss to combine. Stir in the cream, parmesan and reserved liquid.


Transfer silverbeet mixture to a 20cm baking dish and sprinkle with the breadcrumb mixture. Bake at 250°C for 10-15 mins or until the breadcrumbs are golden brown and the mixture is bubbling. 


Slice the beef and serve with the creamed silverbeet, confit garlic and reserved mustard mixture.

Dietary information


Nutrition Information

Per Serve

Energy: 3138kJ/751 Cals (36%)

Protein: 57g (114%)

Fat: 49g (70%)

Sat fat: 13g (54%)

Carb: 17g (5%)

Sugar: 6g (7%)

Fibre: 7g (23%)

Sodium: 1204mg (60%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.