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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Roti de Boeuf à la Moutarde Share 

Roast Sirloin Beef in Mustard Sauce

Air Mauritius
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  1. 2 kg sirloin beef (roast)

  2. 900 ml of thickened cream

  3. 125 grams of wholegrain mustard

  4. 3 tablespoons of hot English mustard

  5. 5 garlic cloves

  roti boeuf

mustard roast beef 


  1. Obtain a beef cut such as sirloin beef suitable for roasting. Refer to photo. Cut garlic cloves in halves lengthwise and insert into meat after making incisions with the end of a sharp knife. 

  2. Mix 600 ml (2/3) of the thickened cream with 60 grams (1/2) of the wholegrain mustard and the hot English mustard together. Place meat in a roasting tray and rub the mustard / thickened cream mixture into the meat. Cover with aluminium foil and allow to marinate in fridge overnight. If possible, turn over the meat once.

  3. Heat oven to 250 degrees Centigrade. Turn over the meat and rub in the mustard / thickened cream mixture. Cover again with the aluminium foil. Bake in oven in mid position for 30 minutes. Remove foil cover, turn meat over, baste with mustard / thickened cream mixture. Mix the remaining thickened cream and wholegrain mustard, then pour over the roast. Reduce heat to 200 degrees Centigrade and bake roast uncovered until meat is cooked. Check at intervals. You may have to turn the roast over to ensure even cooking. Roasting time depends upon meat tenderness and cut. Test by inserting a skewer. If the skewer comes out clean, then the meat is cooked. If the meat bleeds, then it needs more cooking. Baste with the thickened cream / mustard mixture at regular intervals.

  4. Remove from oven when cooked. Allow to cool and slice the roast into serve pieces, according to your own preference. Reserve the sauce and thicken over low heat before serving with the sliced roast beef.

  5. Enjoy. Perfect with steamed vegetables.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.