Peppercorn roast beef

For many people roast beef is the ultimate Sunday lunch - yet it can be really bland and dry. But it's so easy to make a joint become more tasty if you just add some spices or an interesting sauce. This peppercorn roast beef is a perfect example - you only need some peppercorns and mustard, and your beef will be transformed into an absolutely delicious dish. Try it!

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Prep Time 5

Cook Time 45

Resting Time 4

Total Time 1

Servings: 6 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

1 beef joint about 2 pounds
2 Tbsp mixed peppercorn
2-3 Tbsp mustard wholegrain or dijon

Method

Preheat the oven to 220C.
Using a pestle and mortar coarsely grind the peppercorns. Sprinkle these onto a chopping board or a flat plate.
Using a silicon brush smear the mustard over the beef then roll the beef in the peppercorn.
Heat a Tbsp of oil in a frying pan until very hot. Sear the beef for about 3-5 minutes, turning regularly.
Put the beef in a roasting tray and put it in the oven for 15 minutes.
Turn down the oven to 180°C and cook for a further 15-30 minutes, depending on how well cooked through you like your beef.
Rest the beef for 15 minutes (covered) before carving. In the meantime make some gravy from the cooking juices.