Ingredients

2 kg	beef roasting cut eg topside
3 tbsp	dijon mustard
1 tbsp	balsamic vinegar
1 tsp	thyme leaves (dried)
1 tsp	dried garlic
3 tbsp	brandy
2 tsp	black pepper
	roast veggies and gravy to serve

Equipment

• oven

Method

1. preheat oven to 160C Fan Forced
2. trim excess fat off meat and bring to room temperature
3. combine mustard, vinegar, thyme and garlic. Rub over beef and massage in
4. place in baking dish and pour brandy over, crack large amounts of pepper over beef
5. place in oven for 40 minutes, turn over, crack more pepper over and cook another 50 minutes
6. remove from oven, take out of tray and wrap in foil 20 minutes before carving
7. serve with roast veggies and gravy

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