Cook’s tip: Calculate the cooking time for the beef at 55 minutes per kg, plus 45 minutes for medium, or 65 minutes per kg, plus 45 minutes for well-done meat that’s still juicy.
Variations: If you like, add some finely chopped garlic to the crumb mixture. Fresh oregano could be used instead of thyme. Spread horseradish sauce over the meat in place of the whole-grain mustard. Use 11⁄2 cups red wine to deglaze the roasting pan.
Each serving: 76 g protein, 25 g fat of which 7 g saturates, 38 g carbohydrate, 10 g fibre, 720 Calories