Tender Roast Beef, with Mustard and Cream Baked Leeks
Tender Roast Beef, with Mustard and Cream Baked Leeks

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, tender roast beef, with mustard and cream baked leeks. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Tender Roast Beef, with Mustard and Cream Baked Leeks is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Tender Roast Beef, with Mustard and Cream Baked Leeks is something which I have loved my entire life. They are nice and they look fantastic.

Great recipe for Tender Roast Beef, with Mustard and Cream Baked Leeks. I actually had this on Thursday, but it's being published on a Sunday, the holy day of roasts. Leeks are in season at the moment, and also have the benefit of being really nice.

To get started with this recipe, we must prepare a few components. You can cook tender roast beef, with mustard and cream baked leeks using 18 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Tender Roast Beef, with Mustard and Cream Baked Leeks:
  1. Take 750 grams nice beef joint
  2. Take 2 carrots
  3. Get 2 stick celery
  4. Make ready 1 bay leaf
  5. Get 1 sage
  6. Get 1 thyme
  7. Prepare 1 rosemary
  8. Take 3 large leeks
  9. Get 250 ml milk
  10. Take 25 grams flour
  11. Take 25 grams butter
  12. Take 100 grams cheddar
  13. Prepare 25 grams hard cheese
  14. Prepare 1 1/2 tbsp wholegrain mustard
  15. Get 1 tsp English mustard
  16. Make ready 1 cup breadcrumbs
  17. Prepare 2 bay leaves
  18. Take 1 cornflour

Next time you make a creamy pasta sauce with heavy or sour cream, make it with the white parts of leeks for the perfect balance of onion-like flavor and tender texture," she says. The roundish, thick cut of beef with the low price tag doesn't necessarily mean a tough-as-leather chewy meal. Chuck tender, listed as a number of other names, including mock tender roast, chuck filet and chuck-eye, is cut from the shoulder of a steer or heifer. Loaded with connective tissue that works to propel the animal during its lifetime, the right style of.

Steps to make Tender Roast Beef, with Mustard and Cream Baked Leeks:
  1. Set the oven to around 220c.Chop up the carrots, celery and 2 bay leaves and dress with a very little oil, in a roasting tray. Stick this in the oven while you prepare the meat.
  2. Rub the meat with a tiny bit more oil and then rub over a mix of a little sage, rosemary, thyme, salt, and pepper. Gentle with these, you want background flavour- cook the beef right and that should be the main event. Stick this in the roasting tray and cook at 220c for about 20 minutes, till the outside is looking cooked.
  3. Put the temperature down to 125c. Should be about 35 minutes, plus 35 for every 500g. As with all roasts, better to do it by temperature. 50c is rare, 65c medium and anything over that you’re reading the wrong blog. So you have time now.
  4. Chop up the leeks, and put them in a pan of cold water. Bring this to the boil for three minutes then drain in a colander, rinsing with cold water to stop the cooking process.
  5. To make the sauce, start by making a simple white sauce, by bringing the milk, butter and flour to the boil, stirring constantly. When it comes to the boil, simmer for 2 minutes then remove from the heat. Add 100g of the cheese while it’s still hot enough to melt it, then stir in the mustards and a little salt and pepper.
  6. Put the leeks in a medium ovenproof dish, pour over the sauce, then sprinkle the remaining cheese and the breadcrumbs on top.
  7. You should bake this about 15 minutes before your meat is finished, turning the heat up to about 200c when you remove the meat to get the top a nice golden brown.
  8. Get the roasting tray and remove the carrots and leeks and bay leaf with a slotted spoon- these are aromatics, to add flavour to the meal, so you don’t need to eat them, but sometimes they come out lovely, and make a nice side. You should have a bunch of scud and burned bits in the bottom of the tray- these can be used to make an amazing, flavourful gravy. Simply but the tray on a hob, add about half a pint of beef stock and a teaspoon of cornflour, and boil it down, scraping up the burnt bits and stirring as you go till it reaches a nice consistency. If you like your gravy thin, don’t use cornflour, if you like it as a lump of beefy jelly, add a tablespoon, but make sure you cook it out, or it will taste floury and horrible.
  9. Serve it all up, with some greens because you need your five a day (I went with steamed kale, dressed with a little salt to take away the bitter tang) eat it all up, and bear in mind that that much leek and cream may cause a little post roast flatulence!

Braising sounds technical, but all it means is that you are cooking something partially in liquid (not necessarily submerged), in a covered dish. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Place roast in roasting pan fitted with a roasting rack. Roast is ready when it is fall apart tender. Remove the leeks from the oven and add the stock.

So that’s going to wrap it up with this exceptional food tender roast beef, with mustard and cream baked leeks recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!