Roast Beef Au Poivre
|Rib eye beef roast||2 Pound (Topside)|
|Mustard||1⁄4 Cup (4 tbs)|
|Ground black pepper||2 Teaspoon|
|Sour cream||2 Tablespoon (Creme Fraiche)|
Heat a browning dish in the microwave oven on HIGH for 6 minutes, following the manufacturer's instructions.
Brush the meat all over with the oil.
Seal the meat on all sides in the browning dish.
Spread the top with half of the mustard and sprinkle with the black pepper.
Cover and microwave on HIGH for 8 minutes.
At this stage the meat should still be very rare (but not blue) inside.
Use a meat thermometer to test the temperature, which should be 35Â°C.
Put the meat on a heated serving dish and cover with aluminum (aluminium) foil, matt side outward.
Leave to stand for 5 minutes.
Pour the cooking liquid into a bowl and stir in the butter, sour cream (creme fraiche), sherry or cognac and the remaining mustard.
Heat in the oven for 1 minute on HIGH.