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.

6

20m

Note: + cooling & resting time

1h 45m

Ingredients

  • 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

Method

STEP 1

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

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

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.

STEP 6

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.

STEP 7

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.

STEP 8

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. 

STEP 9 

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

Dietary information

Egg-free
Nut-free
Peanut-free
Sesame-free

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.