As I said in my last post, at the weekend I wanted to cook something other than a usual Sunday roast, after seeing James Martin’s recipe. I love spending time preparing all the food for a roast normally but wanted to see if there was something quicker I could try. Having made the Black Beer Mustard, which was the longest part of the whole recipe, I started cooking the beef and preparing the watercress salad and within half an hour the food was ready to serve!
We both loved this dish, down to the flavour and melt in the mouth texture of the beef, also the mustard that cut through the taste perfectly and the simplicity of the rest of the meal too. I didn’t feel too full either after eating, so it made a perfect lightweight Sunday roast substitute. This would be so good to cook up for family or friends after a day out, as there is little to do once you have a pot of mustard already made up.
2.2lb/1kg Rib of Beef
2 tbsp Olive Oil
Salt and Pepper
4oz/110g Black Beer Mustard to serve
For Watercress Salad:
1 tbsp Cider Vinegar
3 tbsp Rapeseed Oil
1 tsp Black Beer Mustard
Salt and Pepper
1 Season the beef with salt and pepper and brush with the olive oil.
2 Set a frying pan over high heat and add the beef when it is hot, cooking for 4-5 minutes on each side.
3 Make sure you turn the beef on its sides to seal the edges and then cook for 4 minutes per side, or 8-10 minutes if you prefer your meat well done.
4 Remove the beef from the pan and allow to rest for 5 minutes before carving.
5 For the watercress salad, whisk the vinegar, rapeseed oil and mustard together in a bowl and season to taste. Place the watercress in another bowl and drizzle over the dressing, tossing the leaves to coat evenly.
Serve by cutting the beef into fairly thick slices and serve the mustard and watercress on the side.