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MUSTARD CRUSTED BEEF FILLET ROAST WITH WARM HERBED CREME FRAICHE POTATO SALAD

Mustard Crusted Beef Fillet Roast

MUSTARD CRUSTED BEEF FILLET ROAST WITH WARM HERBED CREME FRAICHE POTATO SALAD

Want to impress your guests? It’s hard to go past a mouth watering, tender and juicy beef roast. We’ve upped the anti in the flavour stakes, by covering the beef in a mustard crust. The seeded mustard and Parmesan compliments the flavour of the beef perfectly and the little bit of hot English Mustard just amps up the mustard flavour without making it hot.

The warm herbed creme fraiche potato salad is the perfect accompaniment to the beef. Even without the creme fraiche dressing, the paprika coated potatoes are a winner. Add some steamed greens or a zesty green salad, a lovely bottle of red and you’ll have a meal people will talk about. 

Recipe and images courtesy of Alana Lowes.

Serves: 6  |  Prep Time: 20-25 mins  |  Cook Time: 50mins – 1 hour

INGREDIENTS
2 cups fresh breadcrumbs
¼ cup parmesan, finely grated
¼ cups parsley, finely chopped
¼ cup seeded mustard (try our Newman’s Seeded Mustard)
1 tbsp hot English mustard (our Newman’s Hot English Mustard is perfect)
3 tbsp olive oil
2 cloves garlic, crushed
1 tsp salt flakes
1 tsp cracked black pepper
1.4 kg (approx) rolled beef fillet roast

WARM HERBED CRÈME FRAICHE POTATO SALAD
1 kg potatoes, cut into 3cm chunks
2 tbsp olive oil
1 tsp smoked paprika
1 tsp sweet paprika
¼ cup parsley, finely chopped
¼ cup dill, finely chopped
5 sprigs of thyme, leaves only, finely chopped
Juice of 1 lemon
200ml crème fraiche
Salt and pepper

Mustard Crusted Beef Fillet Roast

METHOD
Combine the breadcrumbs, parmesan, parsley, mustards, olive oil, garlic, salt and pepper in a medium bowl. It should clump together easily to form a crust for the beef, add a little more oil as needed to achieve this consistency.

Place the beef onto a large roasting tray and spread the breadcrumb mustard mixture evenly over the top and down the sides of the beef. Place into the fridge for 15 mins, uncovered, for the crust to firm up slightly.

Preheat the oven to 200°C fan forced.

To begin the potato salad, in a medium bowl toss together the potatoes, olive oil and sweet and smoked paprika.

Remove the beef from the fridge and place onto a roasting tray. Add the potatoes to the roasting tray as well and place into the hot oven and roast for 50 mins – 1hr. Test the beef with a meat thermometer but inserting it into the thickest part. The temperature should read 55°C for medium rare or 60°C for medium.

Remove the beef from the oven and transfer to another tray to rest for 10-15 mins. Meanwhile, keep the potatoes roasting if they need a little more time to become golden and crispy.

Combine the parsley, dill, thyme, lemon juice, crème fraiche and season with salt and pepper to taste. Set aside.

Remove the potatoes from the oven and toss the warm potatoes in a large bowl with the crème fraiche dressing.

To serve, slice the beef into 2cm thick rounds and serve with the warm herbed crème fraiche potato salad and some extra mustard.

If you make this recipe, please let us know! Post a pic on Facebook or Instagram and tag us #meatatbillys.

Method:  Combine the breadcrumbs, parmesan, parsley, mustards, olive oil, garlic, salt and pepper in a medium bowl. It should clump together easily to form a crust for the beef, add a little more oil as needed to achieve this consistency.  Place the beef onto a large roasting tray and spread the breadcrumb mustard mixture evenly over the top and down the sides of the beef. Place into the fridge for 15mins, uncovered, for the crust to firm up slightly.  Preheat the oven to 200°C fan forced.  To begin the potato salad, in a medium bowl toss together the potatoes, olive oil and sweet and smoked paprika.  Remove the beef from the fridge. Into the roasting tray with the beef add the potatoes and place into the hot oven and roast for 50mins – 1hr.   Remove the beef from the oven and transfer to another tray to rest for 10-15mins. Meanwhile, keep the potatoes roasting if they need a little more time to become golden and crispy.  Combine the parsley, dill, thyme, lemon juice, crème fraiche and season with salt and pepper to taste. Set aside.  Remove the potatoes from the oven and toss the warm potatoes in a large bowl with the crème fraiche dressing.  To serve, slice the beef into 2cm thick rounds and serve with the warm herbed crème fraiche potato salad.
Method:  Combine the breadcrumbs, parmesan, parsley, mustards, olive oil, garlic, salt and pepper in a medium bowl. It should clump together easily to form a crust for the beef, add a little more oil as needed to achieve this consistency.  Place the beef onto a large roasting tray and spread the breadcrumb mustard mixture evenly over the top and down the sides of the beef. Place into the fridge for 15mins, uncovered, for the crust to firm up slightly.  Preheat the oven to 200°C fan forced.  To begin the potato salad, in a medium bowl toss together the potatoes, olive oil and sweet and smoked paprika.  Remove the beef from the fridge. Into the roasting tray with the beef add the potatoes and place into the hot oven and roast for 50mins – 1hr.   Remove the beef from the oven and transfer to another tray to rest for 10-15mins. Meanwhile, keep the potatoes roasting if they need a little more time to become golden and crispy.  Combine the parsley, dill, thyme, lemon juice, crème fraiche and season with salt and pepper to taste. Set aside.  Remove the potatoes from the oven and toss the warm potatoes in a large bowl with the crème fraiche dressing.  To serve, slice the beef into 2cm thick rounds and serve with the warm herbed crème fraiche potato salad.
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