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Serves: 4-6
Cooking time:
Rare = 20 minures per 450g/1/2kg (1lb) plus 20 mins
Medium = 25 mins per 450g/1/2kg (1lb) plus 25 mins
Well done = 30 mins per 450g/1/2kg (1lb) plus 30 mins
Temperature: gas mark 4-5, 180oc, 350of
Ingredients:
1.25kg (2 1/2lb) lean beef joint, eg topside, rib or sirloin
100g (4oz) mushrooms, finely chopped
1 x 5 ml sp (1tsp) oil
50g (2oz) fresh breadcrumbs
2 x 15ml sp (2tbsp) fresh parsley, chopped
1 x 5m sp (1tsp) dijon mustard
Salt and black pepper
Method:
Roast the joint for preferrd length of time. To make the crust fry the
mushrooms in the oil for1-2 minutes. Stir in the breadcrumbs, parsley,
mustard and seasoning. Remove joint from the oven 15 minutes before the
end of cooking time, press mixture onto top of joint and return to oven.
Cook for remaining time and serve with roast vegetables.
Dijon vegetables:
1 x 15ml sp (1tbsp) oil
1 x 5m sp (1tsp) dijon mustard
1 x 2.5ml sp (1/2tsp) sugar
4 carrots, peeled and cut into quarters
4 parsnips, peeled and cut into quarters
4-6 potatoes, cut into chunks
Method:
In a large roasting pan heat oil, with mustard and sugar. Toss vegetables,
then roast for 50 minutes - 1 hour
Tip:
When slicing the joint, if the topping crumbles and falls off, serve with
slices
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