Name: Mustard-crusted roast beef with peas à la Française
Yield: 4
Ingredients: 70 gm (¼ cup) Dijon mustard; 1 tbsp finely chopped flat-leaf parsley, plus extra to serve; 2 tsp each finely chopped thyme, rosemary, chives and tarragon, plus extra to serve; 1 garlic clove, finely chopped; 1 tbsp olive oil; 4 pieces beef fillet (200gm each), at room temperature; 80 ml dry white wine; Peas à la Française; 1½ tbsp olive oil; 1 small onion, finely chopped; 2 bacon rashers, diced; ½ garlic clove, finely chopped; 80 ml dry white wine; 250 ml (1 cup) chicken stock; 2 thyme sprigs; 1 baby cos lettuce, coarsely chopped; 200 gm frozen peas

Ingredients

70 gm (¼ cup) Dijon mustard

1 tbsp finely chopped flat-leaf parsley, plus extra to serve

2 tsp each finely chopped thyme, rosemary, chives and tarragon, plus extra to serve

1 garlic clove, finely chopped

1 tbsp olive oil

4 pieces beef fillet (200gm each), at room temperature

80 ml dry white wine

Peas à la Française

1½ tbsp olive oil

1 small onion, finely chopped

2 bacon rashers, diced

½ garlic clove, finely chopped

80 ml dry white wine

250 ml (1 cup) chicken stock

2 thyme sprigs

1 baby cos lettuce, coarsely chopped

200 gm frozen peas

Method

Main

1.Preheat oven to 220C. Stir mustard, herbs and garlic in a bowl to combine, season to taste and set aside.

2.For peas à la Française, heat oil in a deep frying pan over medium-high heat, add onion, bacon and garlic and sauté until onion is tender and bacon begins to crisp (4-5 minutes). Deglaze pan with wine and simmer until reduced by half (1-2 minutes). Add stock and thyme and simmer to develop flavours (4-5 minutes). Add lettuce and peas, season to taste and simmer until lettuce and peas are just tender (4-5 minutes).

3.Meanwhile, heat oil in a large ovenproof frying pan over medium-high heat, add beef and brown well all over (3-4 minutes). Pat beef dry with paper towels, brush with half the mustard mixture, return to pan, transfer to oven and roast until cooked to your liking (4-5 minutes for medium-rare). Set aside to rest for 5 minutes. Deglaze pan with wine and reduce by half (1-2 minutes). Whisk in remaining mustard mixture and a couple of spoonfuls of pea-braising liquid and season to taste. Serve beef with peas à la Française, spoon pan juices over and scatter with extra herbs.

Styling by Lisa Featherby

Styling by Emma Knowles