- 2kg striploin beef
- 1 tablesp. black peppercorns
- 1-2 tablesp. olive oil
Mustard and Herb Dressing
- 1-2 cloves garlic, chopped
- Handful of parsley, flat leaf if possible
- Some basil, chopped
- 1-2 teasp. capers
- 2-3 anchovy fillets
- 1 tablesp. wine vinegar
- 1 tablesp. mustard
- 125ml olive oil(approximately)
Bookmark Recipe
Roast Striploin with a Peppercorn crust, mustard & Herb Dressing
8-10 people
Ingredients
Main
- 2kg striploin beef
- 1 tablesp. black peppercorns
- 1-2 tablesp. olive oil
Mustard and Herb Dressing
- 1-2 cloves garlic, chopped
- Handful of parsley, flat leaf if possible
- Some basil, chopped
- 1-2 teasp. capers
- 2-3 anchovy fillets
- 1 tablesp. wine vinegar
- 1 tablesp. mustard
- 125ml olive oil(approximately)
Method
Copy TextSet oven to Gas Mark 6, 200°C (400°F).
Place the beef on the roasting tin, crush the black peppercorns coarsely, and sprinkle over the fat, pressing them in quite well. Drizzle over the olive oil.
Place the meat in a hot oven for 45-55 minutes. Reduce the oven to Gas Mark 4, 180°C (350°F) after the first 20 minutes. Leave to rest for 15 minutes before carving.
Mustard and herb dressing: Mix the lot together in the food processor. Taste for seasoning.
The Quality Mark & You
Learn moreMethod
Copy TextSet oven to Gas Mark 6, 200°C (400°F).
Place the beef on the roasting tin, crush the black peppercorns coarsely, and sprinkle over the fat, pressing them in quite well. Drizzle over the olive oil.
Place the meat in a hot oven for 45-55 minutes. Reduce the oven to Gas Mark 4, 180°C (350°F) after the first 20 minutes. Leave to rest for 15 minutes before carving.
Mustard and herb dressing: Mix the lot together in the food processor. Taste for seasoning.
Serving Suggestions
Serve the beef sliced with the mustard and herb dressing.
