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Mustard and black pepper beef with roast potatoes

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This Mustard and black pepper beef with roast potatoes is a must-try main for entertaining. It's simple to make and big on flavour.

  • Serves6
  • Cook time1 hour 25 minutes
  • Prep time10 minutes, + 10 mins resting time
Mustard and black pepper beef with roast potatoes

Ingredients

  • 1kg Crème Gold potatoes, peeled, halved
  • 2 tbs olive oil
  • 1kg Coles Beef Roast with Mustard & Black Pepper
  • 3 thyme sprigs
  • 165g pkt liquid gravy
  • 1 tbs wholegrain mustard

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Bring the potato to the boil in a large saucepan of water. Reduce heat to low and simmer, uncovered, for 10 mins or until just tender. Drain. Return potato to pan with half the oil and shake to coat. Transfer to a roasting pan.
  2. Step 2

    Add the beef to the roasting pan. Drizzle the beef with remaining oil and top with thyme. Roast for 1 hour for medium or until cooked to your liking. Transfer beef to a plate. Cover with foil. Set aside for 10 mins to rest.
  3. Step 3

    Meanwhile, increase oven to 220°C. Roast potato for a further 15 mins or until golden.
  4. Step 4

    Prepare the gravy following packet directions. Add the mustard and stir to combine. Thickly slice beef and serve with roast potatoes and gravy.

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