Beef mini roast with mustard crust

20 March 2019

Beef mini roast with mustard crust_62738


  • 400-450g lean beef mini roast (a mini topside joint)
  • Salt and freshly-milled black pepper
  • 2tbsp Dijon mustard or similar
  • 2tsp garlic purée
  • 1tbsp rapeseed or olive oil


  1. Preheat the oven to Gas mark 5, 190°C, 375°F.
  2. In a small bowl mix together the mustard, garlic purée and oil.
  3. Place the joint on a chopping board, make several slashes over the surface, season and spread with the mustard mixture.
  4. 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.
  5. Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.
  6. Slice the roast and serve with gravy, mini sauté potatoes and seasonal vegetables.

Ask us a question about this page

Once you have submitted your query someone from the team will contact you. If needed, your query will then be passed to the appropriate Customer Service team.

You have 0 characters remaining.

By completing the form with your details on this page, you are agreeing to have this information sent to the NFU for the purposes of contacting you regarding your enquiry. Please take time to read the NFU’s Privacy Policy if you require further information.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.