Roast Scotch Beef with a Honey Mustard Crust
Ingredients
For the Rib Eye Steak:
- 3-pounds Rib Eye Steak
- 2. tbsp. Dijon Mustard
- 1/4 cup stone ground mustard
- 2 tbsp. honey ㅤ ㅤ ㅤ ㅤ ㅤ ㅤ
For the Steak Sauce:
- 5 tbsp. butter
- 2 tbsp. all-purpose flour
- 2 cups beef broth
- 1/4 cup black peppercorns, plus water
- 1/4 cup heavy cream
- 1/4 tsp. black pepper ㅤ ㅤ ㅤ ㅤ ㅤ
For the Vegetables:
- 1 tbsp. cooking oil
- 1/4 tsp. salt
- Baby Carrots ㅤ
- Green Beansㅤ
- Asparagus ㅤ ㅤ
- 3 tbsp. butter
- 1/2 tsp Salt
Instructions
To prepare the roast Scotch beef:
- Pre-heat oven 400 °F.
- Prepare the meat by removing any excess membrane on the outside; make a few scores on the top of the meat and place it on a roasting tray.
- Mix the mustards and honey together; liberally coat the entire rib with the mixture.
- Bake in the oven for 28 – 35 minutes.
To prepare the streak sauce:
- In a small bowl, or cup, place the black pepper and enough water to completely cover the peppercorns; allow to soak for 30 minutes.
- In a skillet, melt butter and add flour to form a roux; slowly add beef broth, black peppercorns and water mixture; simmer gently allowing the sauce to thicken.
- Add cream and extra pepper, simmer further for 2 – 3 minutes; remove from heat and set aside.
To prepare the vegetables:
- In a medium saucepan, cook the carrots, in boiling salted water with a bit of oil, for approximately 15 minutes; take out and put aside.
- Using the same water, cook the beans for 3 – 5 minutes; take out and put aside.
- Lastly, add the asparagus to the water and cook up to 3 minutes; drain.
- Using the same saucepan, gently toss all three vegetables with some butter, add more seasoning, if needed.
- Remove the roast from the oven and rest a little before you slice and serve with your vegetables and sauce.