Mustard-crusted beef with thyme butter - Donna Hay
Preheat the oven to 180ºC/355ºF. Combine 2 teaspoons hot English mustard, 2 teaspoons olive oil and 1 teaspoon of salt and brush onto the beef. Heat a non-stick frying pan over high heat and cook the beef for 2 minutes each side or until browned. Place on a baking tray and roast in the oven for 15 minutes for medium-rare or until cooked to your liking. Rest, covered, for 10 minutes.
To make the thyme butter, melt 100g butter in a frying pan over high heat, add 2 tablespoons of thyme leaves, a crushed garlic clove, sea salt and cracked black pepper to taste and cook for 1–2 minutes. Spoon over the sliced beef to serve. Serve with mashed potato.