Go Back

Roast Scotch Beef with a Honey Mustard Crust

Print Recipe Pin Recipe

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.