These are the ingredients for the topping:- Flour, breadcrumbs, grain mustard, parsley, minced garlic, salt & black pepper and some olive oil. Mix together.
Marinate beef with salt & black pepper and brown briefly in a hot pan. ( I don't usually do this but tried it yesterday and can honestly say it makes NO difference to the end result so I won't in future as it creates an almighty mess on the stove top). Pat breadcrumb mixture firmly all over the meat. Cut an onion into wedges and put into a roasting pan, put beef on top and pour some oil into the pan. Bung it in the oven for approx an hour - the temp gauge in my oven has been broken since 2002 and I so just turn the oven off when it feels too hot and turn it back on again after 10 mins or so.
This is the meat just before it went into the oven.
After an hour or so in the oven. Let it rest for at least 20 mins before slicing.
Mark's very messy plate. I used the cheat's method for the jacket potatoes. Wash and scrub potatoes, boil till almost cooked. Remove from water. Sprinkle with salt and rub with butter. Wrap in foil - bake till skin starts to separate from flesh - half hour? Hazel refused to eat the skins but Mark ate them all.
I served it with jacket potatoes with butter and bacon pieces.
Next posting - the pepper sauce.
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