Ingredients
- 1 x 400-450g lean beef mini roast we used a mini topside joint
- Freshly milled black pepper
- 2 tablespoons Dijon mustard or similar
- 2 teaspoons garlic purée
- 1 tablespoon rapeseed or olive oil
For the sweet potato wedges:
- 600g prepared sweet potatoes, cut into wedges
- 1 tablespoon sunflower oil
- Freshly milled black pepper
- 175g fine green beans or vegetables of your choice
- Hot gravy, to serve
Method
- Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
- In a small bowl mix together the mustard, garlic purée and oil.
- Put the wedges in a medium non-stick roasting tin, season, and add the oil. If you don’t want to make your own there are plenty to choose from in the chiller or freezer section of the supermarket.
- Place the joint on a chopping board, make several slashes over the surface, season and spread with the mustard mixture. Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly.
- Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.
- Slice the roast and serve with gravy, mini sauté potatoes and seasonal vegetables.
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