Roast mustard beef & roasted ratatouille

Ingredients

800 g piece beef topside

1.5 tbsp olive oil

0.25 cup Dijon mustard

2 tbsp chopped fresh flat-leaf parsley

3 medium zucchini, cut into chunks

1 small eggplant, cut into 2cm pieces

1 tbsp fresh thyme leaves

250 g cherry tomatoes

250 g yellow grape tomatoes

2 tbsp vinegar

Preheat oven to 200°C. Rub beef with 2 tsps oil and brown on all sides in a frying pan over high heat. Combine mustard and parsley and smear over beef.
Place on rack in roasting dish and roast for 45 minutes for rare, 1 hour for medium and 1 hour 10 minutes for well done. For ease and accuracy, use a meat thermometer.
Remove beef from oven. Loosely cover with foil and rest beef for 20 minutes.
Meanwhile, combine zucchini and eggplant and thyme leaves with remaining oil and place on baking tray lined with baking paper. Cook in oven along with beef for 1 hour, adding the tomatoes for last 20 minutes of cooking.
Remove from oven and gently toss together with the vinegar. Thinly slice beef and serve with roasted ratatouille.

Can be served with frilly lettuce and baby spinach salad.
Judging your roast’s degree of doneness using a meat thermometer: The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC.
You can also use tongs to test the roast’s doneness: Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.