Mustard roast beef with aioli
Discover the ultimate comfort food with our mouth-watering Mustard Roast Beef with Aioli recipe. Juicy, perfectly seasoned beef roast slathered with zesty mustard and fresh tarragon, paired with a creamy garlic aioli made from mayonnaise, sour cream, and chives. Impress your guests with this easy yet gourmet dish!
- 22 May 2024
- Cook time 65 min
- Prep time 15 min
- 8 Servings
- 7 Ingredients
Mustard roast beef with aioli is a delicious and savory dish perfect for any family dinner or special occasion. The combination of tender roast beef with a tangy mustard crust, paired with a creamy aioli sauce, creates a balanced and flavorful experience. This recipe is straightforward and can be a great addition to your culinary repertoire.
Ingredients:
Instructions:
- In a medium-sized bowl, combine the minced garlic, 1 cup of mayonnaise, 1/3 cup of sour cream, and 2 tablespoons of finely chopped chives.
- Stir the mixture until all the ingredients are well incorporated. Ensure the aioli is smooth and the garlic and chives are evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the aioli for at least 30 minutes to allow the flavors to meld.
- Pat the 2 lb of beef dry with paper towels to ensure a good sear.
- Rub the beef with 2 tablespoons of mustard, ensuring it is evenly coated.
- Sprinkle the finely chopped 1/3 cup of tarragon over the beef, pressing gently so it adheres to the mustard-coated beef.
- Place the seasoned beef on a roasting rack in a roasting pan.
- Roast in the preheated oven for about 20 minutes per pound for medium-rare, or until the internal temperature reaches your desired level of doneness (e.g., 130°F (54°C) for medium-rare).
- Use a meat thermometer to check the temperature.
- Remove the beef from the oven and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute throughout the meat.
- Slice the beef thinly against the grain and serve with a generous dollop of the prepared aioli on the side.
Tips:
- For best results, use a meat thermometer to ensure your beef is cooked to your desired level of doneness. Medium-rare is typically recommended for roast beef.
- Let the beef rest for at least 10-15 minutes after roasting before slicing. This helps retain the juices and keeps the meat tender.
- Finely chop the garlic and mix it well into the aioli to ensure even distribution of flavor.
- Feel free to adjust the amount of mustard and tarragon based on your taste preference. If you like a stronger mustard flavor, add an extra tablespoon.
- When making the aioli, whisk the ingredients together until smooth and creamy for the best texture.
Serve your mustard roast beef with aioli alongside your favorite sides, such as roasted vegetables or a fresh salad, to enjoy a hearty and satisfying meal. This dish is sure to impress your guests with its rich flavors and easy preparation. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 480kcal | 19% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 4.11g | 1% |
| Fiber 0.28g | 1% |
| Sugar 0.45g | 0% |
| Fat | |
| Fat 33g | 41% |
| Saturated 11g | 36% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 22ug | 2% |
| Choline 140mg | 25% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 4.97mg | 31% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 2.31ug | 96% |
| Vitamin C 2.35mg | 3% |
| Vitamin E 1.28mg | 9% |
| Vitamin K 27ug | 21% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 2.92mg | 27% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 500mg | 15% |
| Selenium, Se 36ug | 64% |
| Sodium, Na 330mg | 22% |
| Zinc, Zn 8mg | 74% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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