Mustard-crusted roast beef with peas à la Française

You'll need

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


  • 01
  • Preheat oven to 220C. Stir mustard, herbs and garlic in a bowl to combine, season to taste and set aside.
  • 02
  • 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).
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2015

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