Roast beef with mustard

The meat can be sirloin, but also serves hip, fish, picaña, ask the butcher for meat to roast and they will advise you. It is important that it has a uniform shape so that it is not done more on one side than the other, if it does not, I recommend putting it in a net to give it shape.

The first thing is to salt and pepper the piece on all sides and with a little oil smear it in a thin layer. We put the oven to heat to maximum.

In a large frying pan (that fits the whole piece) we put the fire to the maximum and when it is hot we place the piece to seal it. Leave it for a few minutes on each side, taking care to seal all parts, including the edge and sides. It is important to try to seal the areas only once, that is to say, not to turn it around. We put it on, let it brown and move it to another position, the browned area we will try not to pass it again.

When everything is well sealed (very important or it will be dry) remove the piece and let it rest on a board, while we make the sauce. With old mustard, EVOO, salt and pepper to taste. You can add other spices such as thyme, but I prefer it only with salt and pepper. We mix it well, put the meat in a baking tray and smear the piece. The tray should be large enough so that the piece has space but without too much sauce or we will run out of sauce.

Lower the oven temperature to 50 degrees and put the meat in. If you have a thermometer of those that are pricked in the meat, when this one arrives at 65 you can take it out and it will be as in the photo. If you do not have a thermometer (I recommend it, they cost very little and the meat is just right), for a 1 kg piece at 50 degrees it takes about 50 minutes. You can cook at a higher temperature and leave it for less time, but at a lower temperature it is juicier on the inside. At high temperature you will have to baste the piece with the juices every 10 minutes or it will dry out.

IMPORTANT: When removing the meat from the oven, let it rest for at least 20 minutes before slicing. In the meantime we can collect the juices that have been left in the tray and the layer that surrounds the meat and mix it well until it becomes a sauce.

It can be served with mashed potatoes, vegetables, hot or cold, as a sandwich...many possibilities!