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Ingredients
- 1.6kg piece of scotch millet or beef sirloin
- 2 tablespoons dijon mustard
- 1/4 cup olive oil
- 1 lemon, rind finely grated/juiced
- 500g mushrooms, trimmed
- steamed green beans to serve
Method
- Remove beef from fridge 60 min before cooking. Preheat oven to 200c. Combine mustard, oil, lemon rind and 1/3rd cup of the lemon juice and freshly ground black pepper in a bowl. Whisk until combined. Place beef in a lightly greased roasting pan. Pour marinade over beef and turn to coat all sides. Place on shelf just above the centre of the oven and roast for 20 min.
- Remove beef from oven and baste with pan juices. Reduce oven to 180c and roast for a further 24 min. Remove from oven and baste again.
- Arrange mushrooms around beef and turn to coat in pan juices. Return to oven and roast both for a further 20 min. Cover and set aside for 15 min to rest. Serve beef with mushrooms, pan juices and beans.
