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.

RECIPE ONLY – Mustard Crusted Beef Fillet Roast Recipe

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Product Description

Mustard Crusted Beef Fillet Roast with Warm Herbed Creme Fraiche Potato Salad Recipe

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.

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Recipe and images courtesy of Alana Lowes.