This is a great recipe that can be used for either striploin or tenderloin roasts. The mustard and herb dressing is also delicious served with cold roast beef or used as a topping for grilled or barbecued steaks.
- 2kg (4 Ibs) Dry Aged Angus Striploin Roast / Tenderloin Roast
- 1 tablesp. black peppercorns
- 1-2 tablesp. olive oil
Mustard and Herb Dressing
- 1-2 cloves garlic, chopped
- Handful of parsley, flat leaf if possible
- Some basil, chopped
- 1-2 teasp. capers
- 2-3 anchovy fillets
- 1 tablesp. wine vinegar
- 1 tablesp. mustard
- 125ml (¼ pt) olive oil(approximately)
Set oven to Gas Mark 6, 200°C (400°F).
Place the beef on the roasting tin, crush the black peppercorns coarsely, and sprinkle over the fat, pressing them in quite well. Drizzle over the olive oil. Place the meat in a hot oven for 45-55 minutes.
Reduce the oven to Gas Mark 4, 180°C (350°F) after the first 20 minutes. Leave to rest for 15 minutes before carving.
Serve the beef sliced with the mustard and herb dressing.
To make the mustard and herb dressing
Mix the lot together in the food processor. Taste for seasoning.
The Mustard and Herb Dressing is also delicious served with cold roast beef and also excellent as a topping for grilled or barbecued steaks.
If you are catering for larger numbers, it is best to cook 2 joints rather than one very large joint. Increase the ingredients accordingly.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown and Avoca Rathcoole. Sign up to our newsletter for more updates from James Whelan Butchers