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How to make Mustard and herb crusted beef

Yield = 8
Prep time: 0:20
Cook time: 1:10
Total time: 1:30

Ingredients

  • 1.5kg beef eye fillet
  • 2 tablespoons extra virgin olive oil
  • 1 cup panko breadcrumbs
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh oregano leaves
  • 2 garlic cloves, crushed
  • 2 tablespoons wholegrain mustard
  • Fresh oregano sprigs, to serve

Red wine gravy

  • 25g butter
  • 2 tablespoons plain flour
  • 1 tablespoon red wine vinegar
  • 2 cups Massel beef stock
  • 1/2 cup shiraz

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper. Heat a large frying pan over medium-high heat. Drizzle beef all over with half the oil. Cook, turning, for 3 to 4 minutes or until browned all over. Transfer to a plate.
  • Step 2 Combine breadcrumbs, parsley, chives, oregano and garlic in a bowl. Season with salt and pepper.
  • Step 3 Place beef on a board, patting dry with paper towel. Working quickly, spread mustard all over beef. Press breadcrumb mixture all over beef to cover. Place on prepared tray. Drizzle with remaining oil.
  • Step 4 Roast for 50 to 55 minutes, for medium-rare, or until browned and cooked to your liking. Transfer to a plate. Set aside for 10 minutes to rest.
  • Step 5 Meanwhile, make Red wine gravy: Melt butter in a frying pan over medium-high heat. Add flour. Cook, stirring, for 2 minutes or until bubbling. Gradually add vinegar, stock and wine, stirring constantly until smooth. Bring to the boil, stirring constantly. Boil for 3 to 4 minutes or until gravy is thick.
  • Step 6 Serve beef with oregano sprigs and gravy.