Mustard and Thyme Crusted Rib-Eye of Beef

Flavorful rib-eye beef marinated in red wine and spices, crusted with mustard and peppercorns, served with homemade horseradish cream.

Beef Main Course High Protein Gluten Free Roast

Estimated Nutrition

Calories

860.7

kcal / serving

6885.5 kcal total

Carbs

5.6g

per serving

44.8 g total

Fat

61.6g

per serving

492.4 g total

Protein

64.4g

per serving

515.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar

CondimentsSauces

150

Red Wine Vinegar

tbsp

Mustard

English or Dijon

tbsp

Creamed Horseradish

ready-made

tsp

Mustard

English

Dairy

200

Crème Fraîche

Liquids

450

Red Wine

Meat

2.25

Rib-Eye Of Beef

boned and rolled

NutsSeeds

tsp

Ground Allspice

piece

Bay Leaf

tbsp

Thyme

freshly chopped

tbsp

Black Peppercorn

crushed

tbsp

Chive

freshly chopped

unit

Sea Salt

to taste

unit

Freshly Ground Black Pepper

to taste

Method

Carve the beef into slices and serve with horseradish cream and roasted vegetables.

Transfer cooked beef to a platter and rest covered for 25 minutes.

Whisk crème fraîche, horseradish, mustard, and chives together and season to taste.

Roast the beef in a tin for 80 minutes for medium-rare.

Place the rib-eye of beef into a large non-metallic dish.

Spread mustard over the beef and coat with crushed peppercorns and remaining thyme.

Preheat the oven to 190°C and bring the marinated beef to room temperature.

Pour mixture over beef, cover, and marinate in the fridge for at least four hours.

Mix the red wine, vinegar, sugar, allspice, bay leaf, and half the thyme in a jug.