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Pocket roast beef with seeded mustard sauce

Pocket roast beef with seeded mustard sauce
4.2 15 ratings
Prep. 20 min
Total 1 h 30 min
2 portions
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Ingredients

Pocket roast
  • carrot (approx. 110 g), cut into pieces (3-4 cm)
    1
  • celery stalk (approx. 50 g), cut into pieces (3-4 cm)
    1
  • brown onion (approx. 100 g), cut into quarters
    1
  • garlic clove
    1
  • extra virgin olive oil
    20 g
  • dry white wine
    60 g
  • water
    500 g
  • Vegetable stock paste (see Tips)
    2 tsp
  • sea salt to taste
    1 pinch
  • ground black pepper to taste
    1 pinch
  • beef bolar blade roast cut or trussed into a square shape
    400 g
Seeded mustard sauce
  • butter softened
    30 g
  • salt to taste
    1 pinch
  • ground black pepper to taste
    1 pinch
  • plain flour
    1 tbsp
  • wholegrain mustard
    2 tsp
  • milk
    70 g
Carrot, pumpkin and ginger purée
  • piece fresh ginger peeled
    1 - 2 cm
  • orange zest only, no white pith
    ½
  • brown onion cut into halves
    50 g
  • pumpkin peeled and cut into pieces (3-4 cm)
    150 g
  • carrot peeled and cut into pieces (3-4 cm)
    150 g
  • water
    80 g
  • Chicken stock paste (see Tips)
    ½ tsp
  • fresh green beans ends trimmed
    100 g
  • unsalted butter
    20 g
  • salt to taste
    1 - 2 pinches
  • ground black pepper to taste
    1 - 2 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 597.7 mg
Protein 46.8 g
Calories 3293.3 kJ / 787.1 kcal
Fat 48 g
Fibre 7.9 g
Saturated Fat 21.9 g
Carbohydrates 41.2 g

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