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.
Roast Scotch Beef With a Honey Mustard Crust
TIME: 1 hr
SERVING: 4 People
- 【For The Rib Eye Steak】 ㅤ ㅤ
- 3 lb Rib Eye Steak
- 2 tbsp Dijon Mustard
- 0.25 cup Seeded Mustard
- 2 tbsp Honey ㅤ ㅤ ㅤ ㅤ ㅤ ㅤ
- 【For The Steak Sauce】 ㅤ ㅤ
- 5 tbsp Butter
- 2 tbsp Flour
- 2 cups 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】 ㅤ ㅤ
- 1 tbsp Cooking Oil
- 0.25 tsp Salt
- Baby Carrots ㅤ
- Green Bean ㅤ
- Asparagus ㅤ ㅤ ㅤ
- 3 tbsp Butter
- 0.5 tsp Salt
Preheat oven 400 °F/ 200 °C
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.
Mix the mustards and honey together then liberally coat the entire rib with the mixture. Bake in the oven for 28 - 35 mins.
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.
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.
Gently toss all three vegetables with some butter, add more seasoning if needed.
Remove the roast from the oven and rest a little before you slice and serve with your vegetables and sauce.
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.