Recipe by I'mPat
From and old resurrected recipe card found during a clean out. Times are estimated.
Top Review by Annacia
I wanted to make this because of the mustard and pepper rub down and it was surely worth it. I used carrots because the butternut just would not have flown in this house and the wee bite size Yukons were the only spuds I had . They both worked perfectly to make a happy dinner time. I didn't weigh the roast when I took it out of the freezer this morning but I know that it was close to 2 lbs. Using the times given it came out with well done ends for DH and a med rare center for me, ideal! I really loved that mustard and pepper combo but I used a grainy Dijon and I think that it would work better with a smooth Dijon and I'll use that next time. The gravy tastes great too. Made for Photo Tag.
- 900 g rump steak (whole beef joint - 2lbs)
- 2 tablespoons Dijon mustard
- 2 tablespoons black pepper
- 400 g potatoes (new scrubbed - 14 ounces)
- 400 g butternut pumpkin (14 ounces, peeled, deseeded and cut into 2.5cm/1in cubes I personally prefer Queensland Blue, a firm)
- 3 tablespoons sunflower oil (or your choice oil)
- 1 tablespoon cornflour (cornstarch)
- 600 ml beef stock (1 pint)
- 4 parsley sprigs (to garnish)
Directions See How It's Made
- Preheat oven to 190°C.
- Mix together the mustard and black pepper in a small bowl and then spread it over the beef joint.
- Place the joint in a roasting pan/tin (my preference would be on a rack). cover with foil or a lid if your pan has one and bake for 45 minutes.
- During this 45 minutes cook the potatoes and pumpkin in a pan of boiling water for 5 minutes and then drain (could be done in the microwave).
- Put oil in a shallow sided baking tray and either heat up on the stove top or in the oven.
- Once thoroughly heated (this gives you the least amount of fat in the vegetables), add the vegetables and turn/toss them in the oil until coated.
- Place in the oven and roast for 15 minutes.
- Uncover the beef and roast with the vegetables for a further 15 minutes.
- Lift out the beef and vegetables and put the tin/pan on the stove top and stir the cornflour into the pan juices, then blend in the stock.
- Bring to the boil, stirring until smooth.
- Carve the beef into slices and serve with the vegetables and gravy and garnish with parsley sprigs.