Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, tender roast beef, with mustard and cream baked leeks. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
A tender cut of beef is a little bit of luxury and this is the perfect main course to cook for a gathering of friends. Place the fillet in the centre of the roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil. Transfer beef to a rimmed baking sheet. Using a pastry brush, smear mustard-chile rub all over beef.
Tender Roast Beef, with Mustard and Cream Baked Leeks is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Tender Roast Beef, with Mustard and Cream Baked Leeks is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook tender roast beef, with mustard and cream baked leeks using 18 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Tender Roast Beef, with Mustard and Cream Baked Leeks:
- Take 750 grams nice beef joint
- Get 2 carrots
- Get 2 stick celery
- Make ready 1 bay leaf
- Take 1 sage
- Get 1 thyme
- Get 1 rosemary
- Get 3 large leeks
- Make ready 250 ml milk
- Prepare 25 grams flour
- Take 25 grams butter
- Take 100 grams cheddar
- Get 25 grams hard cheese
- Take 1 1/2 tbsp wholegrain mustard
- Make ready 1 tsp English mustard
- Take 1 cup breadcrumbs
- Get 2 bay leaves
- Make ready 1 cornflour
I served this roast beef with Bacon Boursin Green Beans and Creamy Mashed Potatoes and Gravy. Combine the mustard, olive oil, minced garlic, and thyme leaves together into a paste. Rub all over the roast evenly. The longer you cook beef in the oven, the more tender/soft it becomes.
Instructions to make Tender Roast Beef, with Mustard and Cream Baked Leeks:
- Set the oven to around 220c.Chop up the carrots, celery and 2 bay leaves and dress with a very little oil, in a roasting tray. Stick this in the oven while you prepare the meat.
- Rub the meat with a tiny bit more oil and then rub over a mix of a little sage, rosemary, thyme, salt, and pepper. Gentle with these, you want background flavour- cook the beef right and that should be the main event. Stick this in the roasting tray and cook at 220c for about 20 minutes, till the outside is looking cooked.
- Put the temperature down to 125c. Should be about 35 minutes, plus 35 for every 500g. As with all roasts, better to do it by temperature. 50c is rare, 65c medium and anything over that you’re reading the wrong blog. So you have time now.
- Chop up the leeks, and put them in a pan of cold water. Bring this to the boil for three minutes then drain in a colander, rinsing with cold water to stop the cooking process.
- To make the sauce, start by making a simple white sauce, by bringing the milk, butter and flour to the boil, stirring constantly. When it comes to the boil, simmer for 2 minutes then remove from the heat. Add 100g of the cheese while it’s still hot enough to melt it, then stir in the mustards and a little salt and pepper.
- Put the leeks in a medium ovenproof dish, pour over the sauce, then sprinkle the remaining cheese and the breadcrumbs on top.
- You should bake this about 15 minutes before your meat is finished, turning the heat up to about 200c when you remove the meat to get the top a nice golden brown.
- Get the roasting tray and remove the carrots and leeks and bay leaf with a slotted spoon- these are aromatics, to add flavour to the meal, so you don’t need to eat them, but sometimes they come out lovely, and make a nice side. You should have a bunch of scud and burned bits in the bottom of the tray- these can be used to make an amazing, flavourful gravy. Simply but the tray on a hob, add about half a pint of beef stock and a teaspoon of cornflour, and boil it down, scraping up the burnt bits and stirring as you go till it reaches a nice consistency. If you like your gravy thin, don’t use cornflour, if you like it as a lump of beefy jelly, add a tablespoon, but make sure you cook it out, or it will taste floury and horrible.
- Serve it all up, with some greens because you need your five a day (I went with steamed kale, dressed with a little salt to take away the bitter tang) eat it all up, and bear in mind that that much leek and cream may cause a little post roast flatulence!
Rub all over the roast evenly. The longer you cook beef in the oven, the more tender/soft it becomes. Just leave it there to cook and go Adding a sauce to your roast beef helps rehydrate the meat and give it back some of its moistness, In the oven it gets a nice browned outside but a fork. This beef tenderloin recipe is magic. The result is delicious enough for a special occasion, yet it is simple enough to be made on a weeknight.
So that is going to wrap this up with this special food tender roast beef, with mustard and cream baked leeks recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
