Ingredients:
- ~1kg beef joint
- 800 grams of charlotte/new potatoes
- Mixed veg – carrots, broccoli, cauliflower
- 2 tablespoons of honey
- 2 tablespoons of wholegrain mustard
- 3 tablespoon of olive oil
- 2 cloves of garlic (crushed)
- 1 spring of rosemary leaves (finely chopped)
- 1 tsp of thyme
Heat the oven upto around 160 degrees C whilst you do the other jobs. Bring a pan of salted water to the boil and put in the potatoes for around ten minutes on a simmer. Place the veg into an oven dish and cover with the chopped rosemary, thyme and garlic cloves along with a slug of olive oil. In a bowl mix up the honey, mustard and a tablespoon of olive oil; this will be used for basting the meat throughout the cooking process.
Once the potatoes have been cooking for 10 minutes remove them from the heat, drain and return to the pan. You should now put a lid on top of the pan and shake the potatoes lightly until the skin fluffs up a little; put these to one side. Sear the beef in a pan before place on an oven tray and spoon a little of the honey mustard mix over. After the beef has been in for 20 minutes add the potatoes to the same pan and put the oven dish of veg on a lower shelf. You should spoon some more marinade over the beef at this point and a little over the potatoes. Allow the beef, potatoes and veg to cook for 40 minutes. You should try and baste the meat and potatoes with the juices and the rest of the honey/mustard mix every ten minutes or so.
Once the beef looks done remove it from the oven, cover with tin foil and allow to rest for 5-10 minutes; switch the oven off but keep the veg in there. When the beef has rested slice it up and serve with some of the potatoes and veg. Spoon a little of the meat juice and honey/mustard mix over the dish to finish. Enjoy! 🙂
PS: The leftovers make an epic packed lunch; makes all those soup eaters in the canteen jealous, hehe!
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