Roast Bolar Beef with Mustard and Red Wine
- 1.2kg Bolar Roast
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 6 pickling onions, peeled, halved
- 4 sprigs thyme and extra leaves, to serve
- 2 cups (500ml) beef stock
- 1 cup (250ml) dry red wine
- 2 large sweet potatoes, scrubbed, cut into batons
- Steamed snow peas, to serve
- Preheat oven to 140°C fan-forced. Brush beef with half the oil. Season. Heat a large non-stick frying pan over high heat. Cook beef for 6-8 minutes or until browned all over. Transfer to a rack. Brush top of beef with mustard.
- Place onions, thyme, stock and wine in the base of a large roasting tin. Sit rack with beef over roasting tin. Cook beef for 50-55 minutes or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 15-20 minutes.
- Transfer onions and sauce to a saucepan. Simmer over medium-low heat for 15-20 minutes or until sauce reduces. Keep sauce warm.
- Increase oven temperature to 180°C fan-forced. Spread sweet potato onto a large baking tray, drizzle with remaining oil, season and cook for 15-20 minutes or until golden and tender.
- Slice beef. Reheat onions and sauce, if required. Serve beef with onions, sauce, sweet potatoes, snow peas and extra thyme.
- Any leftovers? Serve them up in a crusty bread roll with salad for lunch.
Recipe from AustralianBeef.com.au