Roast Beef with mustard and caper sauce – Kalamata Papadimitriou

Roast Beef with mustard and caper sauce

Dimitris Skarmoutsos, Chef


For the meat:
1,5 kg beef for roast (round, top, or sirloin), fat and nerves removed
½ tsp salt
1 tsp dried thyme
1 tsp dried basil
½ tsp black pepper, freshly ground

For the sauce:
1 tbsp butter
1 tbsp all-purpose flour
2 cup beef stock
2 tbsp Oregano and Thyme Mustard Kalamata Papadimitriou
2 tbsp capers, strained
Pepper, freshly ground, to taste


For the meat:
Season the beef with ½ tsp salt and let stand for one hour.
Preheat the oven at 180 C.
In a small bowl, mix the thyme, basil and pepper.
In an oven suitable large frying pan, heat the olive oil over medium to high heat.
Add the beef and cook for 10 minutes, turning it occasionally so it browns from all sides.
Sprinkle with the herb mixture and transfer the pan into the oven.
Roast for 40 minutes until the internal temperature of the meat on the thermometer reads 55 C.
Transfer the meat on a wooden cutting board and let it rest.

For the sauce:
Place the pan with the meat juices over medium to high heat.
Add the butter and stir until it melts.
Add the flour and whisk until the mixture is smooth using a balloon whisk.
Gradually add the beef stock and keep whisking.
Let the sauce simmer for about 6 minutes, stirring frequently until it is reduced to 1¼ cup.
Add the Oregano and Thyme mustard and the capers and whisk again with the balloon whisk.
Taste and add pepper.
Thinly slice the beef and serve with the sauce.


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