1.5kg boneless beef rib eye
2 tsp mustard seeds
1 tbsp sea salt flakes
1 tbsp cracked black pepper
1 tbsp green peppercorns
4 garlic cloves
3 tbsp finely chopped sage and rosemary leaves
¼ cup (60 ml) olive oil, plus
1 tbsp extra
3 tbsp butter
1 cup red wine
Salt and pepper
1 tbsp butter
Pan juices from the roast
- Place the mustard seeds, salt, black and green pepper, garlic, and herbs in a mortar and pestle and lightly crush.
- Add the oil and mix until combined. Set aside.
- Brush the beef with the extra oil. Heat a large nonstick frying pan over high heat and cook the beef for 1–2 minutes each side or until brown. Remove from the pan.
- Rub the mustard and pepper mixture into the beef.
- Place in a baking dish on a rack and roast for 1½ hours for medium rare.
- Remove from the oven after 1 hour and drain the juices into a smaller pan and then put the roast back in the oven. Add the wine, salt, pepper and butter into the gravy pan and whisk. Bring to the boil for 10 minutes then leave on low heat while the roast is in the oven.
- After roasting, leave the beef in a warm place for at least 10 minutes to allow it to rest.
Serve the roast with the gravy and some cooked greens.
The key to mastering a great roast is in the quality of the meat, and cooking at an even temperature in the oven. Bring the meat to room temperature before cooking and pan fry it lightly before putting it in the oven – this will bring out the full flavours of the meat.