Greek Roast Beef with Spicy Courgettes and Potatoes, and a Dijon Mustard Yoghurt (serves 2)
1 Scotch beef joint for two (from Co-Op)
1 tsp za’atar
Pinch salt and pepper
Courgettes + Potatoes
50g wild garlic butter (or use 50g normal butter + 2 garlic cloves)
1 red chilli, finely chopped
2 courgettes, halved and sliced
4 medium potatoes, peeled and quartered
1 tbsp sesame seeds
1 tsp za’atar
1 rounded tbsp tomato puree
500ml beef stock
Salt, pepper and sugar to taste
Mustard Yoghurt200g Greek Yoghurt
25g Dijon mustard
Salt and pepper to taste
1. Preheat the oven to 200C (Fan Oven 180C). Rub the beef joint with the za’atar and a little seasoning. Put into a roasting dish with the beer, and put into the oven for 40 minutes (for medium well). Take out half-way through cooking time and baste with juices.
2. Meanwhile, fry the chilli, courgettes, potato, sesame seeds and za’atar in the garlic butter on a high heat for 6 minutes, stirring often. Add tomato paste and cook for a further two minutes.
3. Add the beef stock, and cook for a further 20 minutes on a medium heat, stirring occasionally, until the potatoes are fully cooked and the sauce is thickened.
4. Remove the beef from the oven, and allow to rest for 10 minutes before carving (if there are any extra juices left in the pan, pour it into the courgette mixture). Mix together the yoghurt with the Dijon mustard, and season to taste.
5. Carve the beef, and serve with the courgettes and potatoes, and a pot of the mustard yoghurt on the side.