- Nut free
- Peanut free
- Sesame free
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
This pepper crusted roast beef is perfect for a hearty Sunday lunch or dinner.
- Serves6
- Cook time1 hour 20 minutes
- Prep time20 minutes, + resting time
Ingredients
- 1.5kg Coles Australian No Added Hormones Beef Roast Topside or Tender Blade Roast
- 1 1/2 tbs olive oil
- 1 tbs Dijon mustard
- 2 tsp horseradish cream
- 2 tbs coarsely ground mixed peppercorns
- 1kg Red Royale potatoes, halved
- 1/2 butternut pumpkin, seeded, cut into 4cm pieces
Chive Yorkshire puddings
- 1 cup (150g) plain flour
- 2 tsp mustard powder
- 1 tsp salt
- 2 tbs finely chopped chives
- 4 Coles Australian Free Range Eggs
- 1 1/2 cups (375ml) milk
- 1/3 cup (80ml) vegetable oil
- Caramelised onion gravy
- 50g butter
- 2 brown onions, thickly sliced
- 1 tbs brown sugar
- 2 cups (500ml) beef stock
- 2 tbs plain flour
- 1 cup (250ml) dry red wine or extra beef stock
Nutritional information
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
Step 1
Preheat oven to 240°C. Place the beef on a clean work surface. Pat dry with paper towel. Season. Heat 1 tbs oil in a large frying pan over high heat. Add beef and cook, turning, for 5 mins or until brown all over. Transfer to a clean work surface. Combine the mustard and horseradish cream in a small bowl. Spread mustard mixture evenly over the beef. Place peppercorns on a large plate. Season. Add beef and turn to evenly coat. Place beef in a large roasting pan. Arrange potato and pumpkin around the beef and drizzle with remaining oil.
Step 2
Reduce oven to 200°C. Roast the beef and vegetables, turning occasionally, for 1 hour for medium-rare or until the beef is cooked to your liking. Transfer the beef to a serving platter and cover with foil. Set aside for 20 mins to rest. Increase oven to 220°C.
Step 3
Meanwhile, to make chive Yorkshire puddings, combine flour, mustard powder, salt and chives in a bowl. Whisk eggs and milk in a jug. Add egg mixture to the flour mixture and whisk until smooth. Set aside for 30 mins to rest.
Step 4
Divide the oil evenly among 12 holes of a 1/3-cup (80ml) muffin pan. Place the muffin pan on a baking tray and place in the oven for 15 mins to preheat. Remove from oven. Pour the pudding batter evenly among the prepared holes. Bake for 20-25 mins or until golden and puffed.
Step 5
While the Yorkshire puddings are cooking, to make the caramelised onion gravy, melt the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 15 mins or until onion softens and begins to caramelise. Add the sugar and 2 tbs beef stock. Cook, stirring, for 5 mins or until onion caramelises. Place the roasting pan over high heat. Add the flour and cook, stirring with a flat-edged wooden spoon, for 2 mins or until the flour is grainy. Add the wine or extra stock and cook, whisking, for 2 mins or until mixture boils and thickens. Add the remaining beef stock and onion mixture and cook, stirring, for 5 mins or until gravy boils and thickens slightly. Season.
Step 6
Thickly slice the beef. Arrange the potato, pumpkin and Yorkshire puddings around the beef on the platter. Serve with the gravy.
Recipe tip
Serve with steamed green beans and steamed baby broccoli
COOK. STORE. SAVE.
Use it up: Use the leftover mustard powder to make a savoury cobbler, like our Beef and Beer Cheese Cobbler.
