Mustard-crusted roast beef

• 2 huge beetroot, trimmed, unpeeled
• 600 gram pumpkin, unpeeled, cut into 6 wedges
• 2 huge brown onions, cut into wedges
• 1/4 cup vegetable or olive oil
• 1/4 cup delicate contemporary breadcrumbs
• 1/4 cup finely chopped flat-leaf parsley
• 1/4 cup seeded mustard
• 2 tablespoon grated parmesan
• 2 clove garlic, crushed
• 1 kilogram whole roast beef, virginia cut
• 140 gram toddler spinach leaves

Mustard-crusted roast beef

• 1

  Preheat oven to 200°C (180°C fan-forced). Wrap beetroot in foil. Space in a huge roasting pan. Bake for 30 minutes. Favor faraway from oven. Frigid a bit. Peel. cut into wedges.

• 2

  Space pumpkin and onion in pan. Prepare beetroot spherical other vegetables. Drizzle with 2 tablespoons of the oil.

• 3

  Combine breadcrumbs, parsley, mustard, parmesan and garlic in a medium bowl.

• 4

  Warmth ultimate oil in a huge frying pan over moderate warmth. Cook and flip beef for 2-3 minutes or till seared (reserve oil in pan). Space beef on vegetables in pan. Add half of the reserved oil from pan to mustard mixture; mix well.

• 5

  Spread mustard mixture evenly over top of beef. Drizzle with ultimate oil from pan. Bake for 30-35 minutes for medium or till cooked to your liking. Favor away beef from oven; transfer to a huge heatproof plate. Duvet loosely with foil; relaxation for 5 minutes.

• 6

  Bake vegetables for 10 minutes extra or till delicate. Favor faraway from oven; stand for 2 minutes. Add spinach to pan; season with salt. Reduce beef. Encourage with vegetables.