Skip to main content
Coles

Mustard, horseradish and parsley-crusted roast beef

Skip to IngredientsSkip to Method

Perfect for a family dinner, this Mustard, horseradish and parsley-crusted roast beef recipe is a must-try. Served with fluffy mashed potatoes, it will have everyone going back for seconds.

  • Serves4
  • Cook time1 hour 40 minutes
  • Prep time15 minutes, (+ 20 mins resting time)
Mustard, horseradish and parsley-crusted roast beef

Ingredients

  • 1 tbs olive oil
  • 1.6kg Coles Australian Beef Blade Roast
  • 2 tbs Dijon mustard
  • 2 tbs horseradish cream
  • 2 garlic cloves, crushed
  • ¼ cup finely chopped flat-leaf parsley
  • 800g brushed potatoes, peeled, chopped
  • ⅓ cup (80ml) warmed milk
  • ¼ cup (60g) sour cream
  • Steamed baby broccoli, to serve
  • Gravox Traditional Liquid Gravy, heated, to serve

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. Heat half the oil in a frying pan over medium-high heat. Season beef and cook, turning occasionally, for 5-7 mins or until browned all over. Transfer beef to a roasting pan.
  2. Step 2

    Combine remaining oil, mustard, horseradish cream, garlic and parsley in a bowl. Spread mustard mixture all over the beef. Roast for 1½ hours. Cover with foil and set aside for 20 mins to rest.
  3. Step 3

    Meanwhile, cook potatoes in a saucepan of boiling water for 12-15 mins or until tender. Drain. Use a potato masher to mash until smooth. Add milk and sour cream. Season. Stir until smooth.
  4. Step 4

    Slice beef and serve with mash, baby broccoli and gravy.

    Mustard, horseradish and parsley-crusted roast beef

    Mustard, horseradish and parsley-crusted roast beef
    • Serves4
    • Cook time1 hour 40 minutes
    • Prep time15 minutes, (+ 20 mins resting time)
    Ingredients
    • 1 tbs olive oil
    • 1.6kg Coles Australian Beef Blade Roast
    • 2 tbs Dijon mustard
    • 2 tbs horseradish cream
    • 2 garlic cloves, crushed
    • ¼ cup finely chopped flat-leaf parsley
    • 800g brushed potatoes, peeled, chopped
    • ⅓ cup (80ml) warmed milk
    • ¼ cup (60g) sour cream
    • Steamed baby broccoli, to serve
    • Gravox Traditional Liquid Gravy, heated, to serve
      Description

      Perfect for a family dinner, this Mustard, horseradish and parsley-crusted roast beef recipe is a must-try. Served with fluffy mashed potatoes, it will have everyone going back for seconds.

      Method
      1. Step 1

        Preheat oven to 180°C. Heat half the oil in a frying pan over medium-high heat. Season beef and cook, turning occasionally, for 5-7 mins or until browned all over. Transfer beef to a roasting pan.
      2. Step 2

        Combine remaining oil, mustard, horseradish cream, garlic and parsley in a bowl. Spread mustard mixture all over the beef. Roast for 1½ hours. Cover with foil and set aside for 20 mins to rest.
      3. Step 3

        Meanwhile, cook potatoes in a saucepan of boiling water for 12-15 mins or until tender. Drain. Use a potato masher to mash until smooth. Add milk and sour cream. Season. Stir until smooth.
      4. Step 4

        Slice beef and serve with mash, baby broccoli and gravy.