The days may be getting darker but at least we can cheer ourselves up with a warming roast dinner, like this satisfying beef dish by Gino.
Ingredients
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 2.5-3kg rib of beef
- 2 tbsp wholegrain mustard
- 2 tbsp dijon mustard
- 1 tsp English mustard powder
- 6 sprigs fresh thyme
For the polenta:
- 300 g10½ oz quick-cook polenta
- Butter, for greasing
- 4 large plum tomatoes, sliced
- 100 g3½ oz gorgonzola cheese (room temp)
- 100 g3½ oz taleggio cheese (room temp)
- 100 g3½ oz strong cheddar cheese (room temp)
- 100 g3½ oz grated parmesan cheese
- Salt and pepper
To serve:
- Roast potatoes and green beans
Method: How to make Roast beef with mustard
Preheat the oven to 220C/Gas 7.
Brush the beef with the olive oil then season with salt and pepper. Heat a roasting tray over a high heat then sear the beef well on all sides. Remove the beef from the pan and set to one side.
Mix together the wholegrain mustard, dijon mustard and English mustard powder and the leaves of the sprigs of thyme. Brush this mixture over the beef then place it back in the roasting tray and cook for 30 minutes before turning the heat down to 160C and cooking for a further 15 minutes per 450g for medium-rare.
Once the beef has had its allotted time, remove it from the oven, cover loosely with foil and allow to rest for 30 minutes to one hour.
Add a splash of water, stock or wine to the roasting pan and reduce a little until you have gravy.
For the polenta:
Bring a saucepan of salted water to the boil and cook the polenta until it thickens (follow the instructions on the packet). Season and pour the mixture into a buttered dish about 20 x 25cm and leave to cool.
Meanwhile, preheat the oven to 180C/Gas 4.
Once the polenta is cooled and firm, place the tomatoes on top. Break the gorgonzola, taleggio and cheddar into small pieces in a large bowl. Mix together, add the parmesan and continue to mix.
Sprinkle over the tomatoes. Bake in the centre of the oven for about eight minutes until the cheeses are melted and slightly brown.
