Mustard and Rosemary Crusted Roast Beef

Rinse the meat, pat dry and trim the fat and season with salt and pepper. heat the oil in a skillet and sear the meat on all sides. Remove and set aside.

Preheat the oven to 160°C (approximately 325°F). top and bottom heat Preheat.

Rinse and peel the potatoes and cut into quarters or eighths depending on their size.

Peel and finely chop the garlic, transfer to a bowl and stir in the mustard and chopped rosemary.

Rub the rosemary mixture all over the meat and pplace the meat in an oiled ovenproof dish. Scatter the potatoes and rosemary sprigs around it, add salt and pepper, drizzle with olive oil and roast, turning the potatoes occasionally until the inside of the meat is pink and the potatoes are knife-tender, about 40 minutes.