Roast beef with mint-mustard sauce

4 servings

70 minutes

Roast beef with mint-mustard sauce is a refined dish of European cuisine that combines the rich flavor of beef with a refreshing mint note and the spiciness of mustard. The origins of roast beef trace back to English gastronomic tradition, where it became a symbol of festive family dinners. Juicy, aromatic, and appetizing, it is perfect for celebrations and dinners with loved ones. The roasted beef, covered with a golden crust, remains tender and rich due to proper preparation and spices. The sauce adds sophistication to the dish: delicate, thick, and slightly spicy, it complements the meat beautifully. Mint refreshes the taste, making it lighter. This roast beef can be served hot or slightly cooled while enjoying the richness of its flavor nuances. It pairs perfectly with a glass of red wine and vegetable side dishes.

Energy value per serving

• Calories: 892.8
• Proteins: 49.6g
• Fats: 76.2g
• Carbohydrates: 3.3g

Ingredients

• Beef tenderloin: 1 kg
• Mint: 1 bunch
• Garlic: 1 clove
• Olive oil: 130 ml
• Grainy mustard: 2 tbsp
• Black peppercorns: 10 pc
• Sea salt: 0.5 tsp
• Lemon: 0.5 pc
• Egg yolk: 2 pc

Cooking steps

1. Wash the meat and dry it with a paper towel.

2. Crush the pepper and salt in a mortar, add 2 tablespoons of olive oil. Rub the meat with this mixture.

   Required ingredients:

   • Black peppercorns: 10 pieces
   • Sea salt: 0.5 teaspoon
   • Olive oil: 130 ml
   • Beef tenderloin: 1 kg

3. In a well-heated pan, fry the meat on all sides until golden brown. Place it on a plate and let the meat 'rest' for 5-10 minutes.

   Required ingredients:

   • Beef tenderloin: 1 kg

4. Preheat the oven to 220°C.

5. Peel and chop the garlic, mix with 1 tablespoon of mustard, and coat the meat.

   Required ingredients:

   • Garlic: 1 clove
   • Grainy mustard: 2 tablespoons
   • Beef tenderloin: 1 kg

6. Place the meat in a duck pan or deep baking tray and roast at 220°C for 10 minutes.

   Required ingredients:

   • Beef tenderloin: 1 kg

7. Then reduce the temperature to 150°C and bake for another 30-40 minutes.

8. Chop all the mint.

9. Squeeze juice from half a lemon.

10. Prepare the sauce: whisk the yolks with 1 tablespoon of mustard and lemon juice using a small whisk, then, while continuing to whisk, slowly pour in 100 ml of olive oil. Add most of the mint to the thickened sauce.

    Required ingredients:

    • Egg yolk: 2 pieces
    • Grainy mustard: 2 tablespoons
    • Lemon: 0.5 piece
    • Olive oil: 130 ml
    • Mint: 1 bunch

11. Sprinkle the roast beef with the remaining mint and serve with sauce.

    Required ingredients:

    • Mint: 1 bunch