Mustard beef eye round with braised savoy cabbage and mash

Ingredients

For 1 serving

• Beef eye of round150 g
• Mustard1 tablespoon
• Thyme1 g
• Savoy cabbage200 g
• Potatoes180 g
• Reduced-fat milk50 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose, mustard,

In season: October – March

Method

1. Preheat the oven to 200 °C (conventional) and take the beef topside out of the fridge. Peel the potatoes, cut them into even pieces, put them in cold salted water, bring to the boil and cook for 20 minutes, until they fall apart with a fork.
2. Meanwhile remove the outer leaves and core of the savoy cabbage, cut it into strips and stew it in a frying pan with half the oil, a pinch of salt and a splash of water, covered, over medium-low heat for 15 minutes, until soft.
3. Season the beef with salt and pepper. Heat the remaining oil in an ovenproof frying pan over high heat and brown the meat for 4–5 minutes on all sides, until golden.
4. Brush the beef with the mustard, sprinkle with the thyme and roast at 200 °C for 18 minutes, until the crust is golden and the meat pink in the centre.
5. Drain the potatoes, mash them at once and beat in the hot milk and a pinch of salt until smooth.
6. Rest the meat for 5 minutes under foil so the juices stay inside, then slice it thinly and serve with the cabbage and mash.