Roast Beef with Creamy Hot Mustard Sauce

Roast Beef with a beautifully creamy mustard dressing: it looks like your Sundays are sorted! I love my chef’s knife (and sharpen my baby daily), BUT in cases like this, I dig out my electric carving knife. I am not entirely sure why: maybe because it makes me feel like I am living in the 80’s but it is a little more accurate and will ensure that everyone gets a decent, even-sized slice (or two or three) of the good stuff… Check out the Side Dish ideas to serve alongside.

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 4.3g
(4.2%); Fat 26g (55.4%); Protein 43g (55.4%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

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Roast Beef with Creamy Mustard Sauce
Moist and delicious roast beef with a beautiful creamy mustard dressing - your Sundays are sorted!
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine General
Prep Time 5 minutes
Cook Time 1 hour 55 minutes
Servings
Ingredients
  • 1.3 kg beef roasting joint
  • salt and freshly ground black pepper
  • 150 g double cream
  • 30 g sour cream
  • 50 g hot English mustard
Course Main Dish
Cuisine General
Prep Time 5 minutes
Cook Time 1 hour 55 minutes
Servings
Ingredients
  • 1.3 kg beef roasting joint
  • salt and freshly ground black pepper
  • 150 g double cream
  • 30 g sour cream
  • 50 g hot English mustard
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 170°C / 340°F.
  2. Season the beef on all sides with salt and freshly ground black pepper. Place into a small, deep roasting tray and wrap the entire tray very well with foil, ensuring its air-tight.
  3. Place in the oven for 90 minutes. (NOTE: If your joint is smaller or larger than mine, simply follow the basic rule: cook for 6 minutes for every 100g / 3.5oz of the beef's weight indicated on the packaging).
  4. When done, remove the beef from the tray and set aside on a tray and wrap again in a clean sheet of foil and set aside to rest.
  5. Tip all the juices from the tray (there will likely be a lot) into a pan and reduce by half over a high heat.
  6. Once reduced, add the cream, sour cream and mustard. Whisk well to combine and reduce to low heat, allowing the sauce to simmer gently and reduce further. If it curdles or looks like it is 'splitting', use a hand blender to bring it together.
  7. Keep your eye on the sauce, as it can boil over while you are sipping your Sunday tipple and not paying attention...
  8. Allow the sauce to reduce to a thick consistency. It should coat the back of a spoon. Set aside to keep warm.
  9. At this time, the beef would have rested for at least 15-20 min (perfect). To serve, snip away any string or twine (if you bought it like that) and slice it thinly (or thickly: no rules!) using a good quality knife. (I have an amazing chef knife which I sharpen daily, but for roasts like this, I always use my electric carving knife).
  10. Serve with the deliciously rich sauce and your favourite vegetables (search SIDE DISHES on the site for fantastic keto veg ideas, many include keto Yorkshire puddings and other great options!)
  11. The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
Recipe Notes

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Summary
recipe image
Recipe
Roast Beef with Creamy Mustard Sauce
Author
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 2 Review(s)
Macro Details per serving
4.2%              Carbs
40.4%            Protein
55.4%            Fat

Nutritional Information per serving
Calories                         425Kcal / 1778kJ
Fat                                 26g
 of which saturates         14g
Carbohydrates               4.3g (for my US readers, these are what you refer to as net carbs. See below*)
 of which sugars             2.1g
Fibre                              1.1g
Protein                           43g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 4.3g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Mustard
Milk
Eggs (may be found in some brands of sour cream)
Wheat (check the labels of your roasting joint)




See all the Lazy Sunday cooking recipes on Fats of Life:

Roast Beef with Creamy Hot Mustard Sauce
Keto Yorkshire Puddings
Low Carb Lamb Stew
Ronald's Lamb & Tomato Stew
Pork Shank with Keto Mustard Gravy
Pork Shank with Mustard Keto Gravy (Keto; Paleo)
Keto Roasted Lamb Shoulder
Slow-cooked Lamb Shoulder with Roasted Cherry Tomatoes
Keto Pork Belly with Red Onions
Pork Belly with Keto Gravy & Relish



Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.


 

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