Beef mini roast with mustard crust

Ingredients

• 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

Method

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.