Roast mustard beef & roasted ratatouille Recipe

800 g piece	beef topside
1.5 tbsp	olive oil
0.25 cup	Dijon mustard
2 tbsp	chopped fresh flat-leaf parsley
3	medium zucchini, cut into chunks
1	small eggplant, cut into 2cm pieces
1 tbsp	fresh thyme leaves
250 g	cherry tomatoes
250 g	yellow grape tomatoes
2 tbsp	vinegar

1	Preheat oven to 200°C. Rub beef with 2 tsps oil and brown on all sides in a frying pan over high heat. Combine mustard and parsley and smear over beef.
2	Place on rack in roasting dish and roast for 45 minutes for rare, 1 hour for medium and 1 hour 10 minutes for well done. For ease and accuracy, use a meat thermometer.
3	Remove beef from oven. Loosely cover with foil and rest beef for 20 minutes.
4	Meanwhile, combine zucchini and eggplant and thyme leaves with remaining oil and place on baking tray lined with baking paper. Cook in oven along with beef for 1 hour, adding the tomatoes for last 20 minutes of cooking.
5	Remove from oven and gently toss together with the vinegar. Thinly slice beef and serve with roasted ratatouille.

1	Can be served with frilly lettuce and baby spinach salad.
2	Judging your roast’s degree of doneness using a meat thermometer: The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC.
3	You can also use tongs to test the roast’s doneness: Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.