Herb roast beef with mustard cream sauce

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Combine parsley and 2 tablespoons chives on a plate. Spread half the mustard over beef. Season with salt and freshly ground black pepper. Roll beef in parsley mixture.
2. Place beef in a small baking dish. Bake for 50-55 minutes for medium or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 10 minutes before slicing thinly.
3. Meanwhile, boil, steam or microwave carrot, broccolini and beans, separately, until just tender. Drain.
4. Heat oil in a small saucepan over medium heat. Add eschalots and cook, stirring, for 2–3 minutes or until softened. Add wine and cook for 1 minute. Stir in cream and remaining mustard and bring to the boil. Reduce heat and simmer, stirring, for 3 minutes or until sauce slightly thickens. Stir in remaining chives and season with salt and freshly ground black pepper. Drizzle beef with sauce and serve with vegetables.