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Holiday Roast Beef

Holiday Roast Beef

with a Dijon and Herb Crust

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Zesty Dijon mustard and a hearty herb crust seal in all the delicious flavour of roast beef!

Allergens:Mustard/MoutardeSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation TimeNaN minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2000 g

Beef, Eye of Round Roast

4 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

12 g

Garlic

7 g

Thyme

7 g

Parsley

2 tbsp

Montreal Spice Blend

Not included in your delivery

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)795 kJ
Calories190 kcal
Fat7 g
Saturated Fat2.5 g
Carbohydrate2 g
Sugar0 g
Dietary Fiber1 g
Protein30 g
Cholesterol65 mg
Sodium280 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
9x13" Baking Dish
Small Bowl
Measuring Spoons
Measuring Cups
Aluminum Foil
Instructions
Instructionsarrow up iconarrow up icon
1

This is the 6 person recipe.

Before starting, preheat the oven to 425°F. Wash and dry all produce. Remove plastic and netting from beef, then pat dry with paper towels. Sprinkle Montreal Spice Blend over top. Place beef in a 9x13- inch baking dish, then let stand for 1 hr at room temperature before roasting. (NOTE: DO NOT use a glass or pyrex dish to roast the beef!) If you have time, prep and season beef with Montreal Spice Blend and refrigerate up to 1 day ahead of time, letting the beef stand for 1 hr at room temperature before roasting.

2

Strip thyme leaves from the stems, then roughly chop. Roughly chop parsley. Peel, then mince or grate 4 cloves of garlic. Stir together Dijon, half the thyme, half the parsley, garlic and 1 tbsp oil in a small bowl. Set aside. (NOTE: You will use the remaining thyme for the gravy and the remaining pars- ley for the carrots.)

3

When wild mushroom tart is done, spread Dijon mixture over top and sides of beef. Roast beef, in the middle of the oven, until topping is golden-brown, 30 min.

4

Add 1 1/2 cups water to the baking dish. Continue roasting beef to desired doneness, 35-55 min.

Cook to an internal temperature of 52°C/125°F for medium-rare, 57°C/135°F for medium and 63°C/145°F for medium-well; roast size will affect doneness. (Health Canada recommends cooking beef to a minimum internal temperature of 63°C/145°F.)

5

When beef is cooked to desired doneness, carefully transfer from the baking dish to a cutting board. Cover with foil and let rest for 20 min. Reserve beef juices in the baking dish for gravy. Carve beef and transfer to a serving platter.