Roast beef with mustard by Laurent Mariotte

Ingredients

6 servings

• 1 beef roast (unlarded, 1kg, from the shoulder or rump)
• cooking oil
• 2 sprigs of thyme
• 3 cloves of fresh garlic
• 2 tablespoons Savora mustard
• 1 teaspoon grated horseradish
• 1 bunch of tarragon
• 2 spring onions
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   Preheat the oven to 100°C (212°F).

2. 2

   Season the roast with salt and pepper and brown it on all sides with a drizzle of olive oil. Transfer to a baking dish, cover with the thyme and crushed garlic cloves. Bake for 40 minutes.

3. 3

   In a food processor, place the peeled spring onions, the washed and plucked tarragon, the mustard, and the horseradish. Blend until you get a nice texture.

4. 4

   Remove the roast from the oven and let it cool slightly. Make three or four lengthwise incisions in the meat without cutting all the way through. Insert the condiment by spreading it into the slits. Wrap the roast in plastic wrap and leave it in the refrigerator for at least three hours.

5. 5

   Upon taking it out of the refrigerator, unwrap the roast and slice it. Arrange the slices overlapping like a "mille-feuille" on a serving platter.