Australian cuisine

Easy

Roast Scotch Beef With a Honey Mustard Crust

This prime cut is covered with a lavish layer of golden honey and grain mustard before baking; giving the beef a sweet and tangy crusty outer layer. To add a touch of luxury, accompany your roast beef with a creamy fresh peppercorn sauce and serve it with some of your favourite seasonal vegetables (tossed in a little bit butter if you like). This is a good one for guests and much of the ingredients can be prepared in advance.

Chef Chen Yichun

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Roast Scotch Beef With a Honey Mustard Crust

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Done

Recipe

PRE TIME: 10 min

COOKING TIME: 50 min

TOTAL TIME: 1 hr

4 SERVING

Ingredients:

For The Rib Eye Steak
3 lb. Rib Eye Steak (also known as Scotch fillet in Australia and New Zealand)
2 tbsp. Dijon Mustard
0.25 cup Seeded Mustard
2 tbsp. Honey ㅤ ㅤ ㅤ ㅤ ㅤ ㅤ
For The Steak Sauce
5 tbsp. Butter
2 tbsp. Flour
2 cup Beef Broth
0.25 cup Black Pepper + Water (Soak black pepper in water about 30min)
0.25 cup Heavy Cream
0.25 tsp. Black Pepper ㅤ ㅤ ㅤ ㅤ ㅤ
For The Vegetable
1 tbsp. Cooking Oil
0.25 tsp. Salt
1 cup Baby Carrots
1 cup Green Bean
12 Asparagus
3 tbsp. Butter
0.5 tsp. Salt

Directions:

Step 1

Preheat oven 400°F/ 200°C

Step 2

Prepare the meat by removing any excess membrane (silverskin) on the outside, then make a few scores on the top of the meat and place it on a roasting tray.

Step 3

Mix the mustards and honey together then liberally coat the entire rib with the mixture. Bake in the oven for 28 - 35 mins.

Step 4

Melt butter in a pan and add flour to form a roux, slowly add beef broth, black peppercorns then simmer gently allowing the sauce to thicken. Add cream and extra pepper, simmer further for 2 - 3 mins. Remove from heat and set aside.

Step 5

Cook the carrots in boiling salted water (with a bit of oil) for approximately 15 mins then take out and put aside. Using the same water, cook the beans for 3-5 mins, lastly add the asparagus to the water and cook up to 3 minutes, then drain.

Step 6

Gently toss all three vegetables with some butter, add more seasoning if needed.

Step 7

Remove the roast from the oven and rest a little before you slice and serve with your vegetables and sauce.

Step 8

Enjoy!

Final Notes

Make sure to remove any remaining membrane (silverskin) from the counterpart of your rib before cooking. Otherwise it can prevent the seasonings penetrating the meat and also leaves an unpleasant leathery skin on the rib after cooking.