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Mustard roast beef

Mustard roast beef with sweet and sour courgette on couscous

  • 1.2 kg eye fillet of beef
  • Salt and black pepper
  • Olive oil
  • 3/4 cup couscous
  • 2 courgettes
  • 2 Tbsp red wine vinegar
  • 1 tbsp raw sugar
  • 1 tbsp raw sugar
  • 1 tbsp currants
  • 400g can tomatoes oregano


  1. Brown the steak in the fry pan, with pepper in the pan. Coat both sides with mustard, and put in over at 220c for 10­-15 mins. Put 2 tbsp olive oil in pan and brown the 2 courgettes
  2. Add 2 tbsps of red wine vinegar, 1 tbsp raw sugar, 1 tbsp currants 1 x 400 g canned tomatoes and 1 tbsp oregano
  3. Make couscous
  4. If you are not going to coat the meat with mustard and put in oven, then do #2 before #1 to get the timing right.


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