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Roast mustard beef & roasted ratatouille

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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.