Mustard roast beef with aioli
Mustard Roast Beef with Aioli is a striking blend of bold, savory flavors and classic technique. The beef is coated in a tangy mustard crust that roasts into a deeply flavorful exterior, while the inside stays tender and juicy. Served with a silky garlic aioli, this dish delivers contrast, richness, and restaurant-quality appeal—perfect for entertaining or elevating a weekend roast.
Why You’ll Love This Recipe
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Mustard creates a savory, flavorful crust
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Roast beef stays juicy and tender
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Homemade aioli adds luxurious creaminess
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Ideal for both hot dinners and cold sliced leftovers
Ingredients
Mustard Roast Beef
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3–4 lb (1.3–1.8 kg) beef roast (sirloin, rib roast, or top round)
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3 tbsp Dijon mustard
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2 tbsp whole-grain mustard
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2 tbsp olive oil
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3 cloves garlic, minced
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1 tbsp fresh thyme leaves
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2 tsp kosher salt
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1 tsp freshly ground black pepper
Garlic Aioli
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1 cup mayonnaise
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2 cloves garlic, finely minced or grated
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1 tbsp lemon juice
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1 tbsp olive oil
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Salt, to taste
Instructions
1. Prepare the Beef
Remove beef from refrigerator 45–60 minutes before cooking. Pat dry thoroughly.
In a bowl, mix Dijon mustard, whole-grain mustard, olive oil, garlic, thyme, salt, and pepper. Rub the mixture evenly over the roast.
2. Roast the Beef
Preheat oven to 425°F (220°C).
Place roast on a rack in a roasting pan, fat side up. Roast for 20 minutes to form a mustard crust.
Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches:
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Medium-rare: 125–130°F (52–54°C)
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Medium: 135–140°F (57–60°C)
About 15 minutes per pound, depending on cut.
3. Rest the Roast
Remove beef from oven and tent loosely with foil. Rest 15–20 minutes before slicing.
4. Make the Aioli
In a small bowl, whisk mayonnaise, garlic, lemon juice, olive oil, and salt until smooth. Chill 15 minutes for best flavor.
To Serve
Slice the mustard roast beef against the grain. Serve warm or at room temperature with garlic aioli on the side.
Excellent accompaniments include roasted potatoes, green beans, crusty bread, or a fresh arugula salad.
Chef’s Tips
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Mustard acts as both seasoning and tenderizer
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Use a thermometer for perfect doneness
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Aioli can be made up to 2 days ahead
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Leftover beef makes incredible sandwiches or wraps
Storage & Reheating
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Refrigerate roast beef up to 4 days
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Store aioli separately up to 3 days
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Reheat beef gently or serve chilled with aioli
Final Thoughts
This Mustard Roast Beef with Aioli brings bold flavor and elegant simplicity together in one unforgettable dish. Perfect for dinner parties, special occasions, or elevated everyday meals, it’s a recipe that delivers both comfort and sophistication.
* 1 whole garlic bulb
* 235g (1 cup) Neil Perry Fresh Signature Mayonnaise
* 85g (1/3 cup) sour cream
* 2 tbs chopped fresh chives
* 1.2kg-piece beef fillet, fat trimmed
* 2 tbs wholegrain mustard
* 2 tbs Dijon mustard
* 1/4 cup chopped fresh tarragon leaves
Roast Beef Instructions
1.Preheat oven to 200°C. Wrap garlic in foil. Roast for 30 minutes. Unwrap. Set aside for 5 minutes to cool. Halve horizontally.
2.Squeeze garlic flesh into a bowl. Stir in the mayonnaise, sour cream and chives. Cover with plastic wrap. Place in the fridge.
3.Use unwaxed white kitchen string to tie the beef at 4cm intervals. Place combined mustard and tarragon in a bowl. Rub over beef. Place in a roasting pan. Roast for 35 minutes for medium-rare or until cooked to your liking. Cover. Set aside for 10 minutes to rest.
4.Thinly slice the beef. Place on a platter. Serve with aioli.
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