Recipe Notes | Roast Beef With A Herby Dijon Crust

MEATER food probes are most definitely a favourite gadget here at HM. Developed with state of the art technology, the result is almost always guaranteed to be mouthwatering, perfectly cooked food. The MEATER block is what we used to cook this roast beef with herby dijon crust absolutely perfectly.

Simply remove the probe from the stand, place it inside the meat (not touching the bone) then follow the very simple instructions to set the internal temperature you wish to reach. Once set, the display will then tell you the current internal temperature of the food and the ambient temperature of the oven. A sound will then chime once it’s ready so you know to remove it from the oven. If of course you are going to be a little further away from the kitchen, you can simply download the app and receive alerts when ready, view the estimated cook time etc.

We have tried this recipe a few times and it has never come out as perfectly as this try with the MEATER temperature probe. We had a vote and the meat eaters in the office asked for the beef to be cooked rare, but we’ve since tried it as medium rare and medium, and both have come out perfectly.

ROAST BEEF WITH A HERB AND HORSERADISH CRUST

Ingredients

• 1 x beef joint – tenderloin, silverside etc.
• 1 garlic cloves one minced, one smashed
• 2 tablespoons extra-virgin olive oil
• Salt and pepper

Dijon Mustard Crust

• 3 tablespoons plain bread crumbs
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon minced fresh thyme
• 1 tablespoons minced fresh rosemary
• Salt and pepper

Method

1. Season the beef with the garlic and rub with oil.

2. Adjust the oven rack to the middle position and set the oven to 180°C convection (fan mode). We cooked this using our Lacanche Chalonnais range cooker.

3. Make the mustard crust by mixing together the mustard, breadcrumbs, mustard, thyme, rosemary, olive oil, and salt. We used a Magimix for this, but you could easily just mix the chopped ingredients together. Set the mixture aside.

4. You can use the teppanyaki to brown the meat, or just add it directly to the oven. If you’re adding directly to the oven, add the crust first by spreading over evenly and pressing into place.

5. Insert the probe into the centre of one end of the meat so that it runs horizontally through the meat. Place the dish in the oven. Close the oven door and set the probe temperature by following the instructions.

6. Wait for the timer to go off and rest the meat by removing it to a cutting board and cover loosely with foil.

7. Slice using a sharp carving knife (we love and recommend the Zwilling carving knife and fork set).

To take a look at the MEATER probes available click here, we have the single MEATER probe plus with 5x longer range that is £99, and the MEATER block which has 4 probes and a stand alone function, £279.

The block is useful if you think you’ll use it for the BBQ in the summer or if you are doing an extra large turkey at Christmas and want to have two probes to check the temperature of the breast and leg meat at the same time. Otherwise, the single longer range option is brilliant and you can set up on your phone so easily.

If you want to order a MEATER probe, we have a special code to use which is HUMPHREYMUNSON15 and this will give you 15% off the price.

To find out more about MEATER click here.