Mustard crusted stiploin with dad's "best" bake potato & rocket raddicco and shaved parmesan salad

• I wanted to share the below family recipe with you all which we have been feasting on for years. A Sunday night favourite which even gets dad in the kitchen cooking up a storm. The recipe serves 4 however you could easily adapt it to suit more (always great the next day for leftovers too).

Mustard crusted stiploin (Serves 4)

• 1 kg roasting piece of Australian Striploin
  3 tbls Dijon mustard
  Salt and pepper to taste

The crust

Half an onion finely diced
2 cloves minced garlic
80g butter
2 tbls seeded mustard
Half bunch chopped chives
Quarter bunch chopped thyme
200g sourdough crumbs

Season striploin and in a very hot pan seal all sides until a brown crust forms. Place in a roasting and place in a hot oven 220 degrees celsius for about 20-25 minutes. Turn halfway through cooking.

Remove from the oven and check for required doneness. For a medium rare roast you will need to pull out the roast when the inner temperature reaches about 40 degrees. Rest on a separate tray in a warm place for a good 15 minutes. During the resting time, the core temperature will continue to increase by about 8-10 degrees.

While the meat is resting make the crust.

Sweat out the onion and garlic in butter until the raw smell of the onion has disappeared.

Add chopped chives, thyme and seeded mustard. Remove from heat.

In a food processor combine onion mixture and sourdough crumbs and blend until a course texture is achieved. Set aside.

Once the stiploin has finished resting, coat the top side with the dijon mustard and pat on the sourdough crumbs... be generous with the crumbs as some of it will fall off.

Place back into a hot oven for about 6 minutes to reheat.

Dad's "best" baked potato

800g Dutch cream potatoes
200g butter
100ml olive oil
Salt and pepper to taste

Peel and cut potatoes to roasting pieces about 5cm x 5cm pieces. In a large pot of heavily seasoned cold water add your potato. There should be enough water just to cover the spuds. Bring up to the Boil and reduce to a gentle simmer.

Once the potatoes are about 3/4 cooked (check with a knife to see the doneness and if they have a little resistance than thats perfect). Remove the water from the pot and in a circular motion, shake the pot to gently bruise the potato. This will create a rough texture on the outside. Place on a tray and refrigerate.

Place potatoes in a roasting tray, add butter and 50ml of olive oil. Roast in a moderately hot oven at 200 degrees celsius for 25-30 minutes until golden brown.

Strain the excess butter and oil and drizzle with a good quality olive oil.

Rocket raddicco and shaved parmesan salad

1 head raddiccio
250g rocquette
100g shaved parmesan

Dressing

120 ml good quality extra virgin olive oil
50ml freshly squeezed lemon juice
1 eschallot finely diced
1 clove of garlic, minced
Salt and pepper to taste

To make dressing, combine all ingredients with a whisk and season to taste. Set aside.

Quarter and cut raddiccio to bite size pieces. Wash the two lettuces and pat dry. In a large mixing bowl combine the lettuces, shaved parmesan and dressing. Add enough dressing just to coat the salad.

To serve

Carve the meat onto a serving plate.
Dress the salad and toss lightly.
Plate the potatoes

Enjoy the meal!