Roast
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a large ovenproof skillet over high heat, brown the roast on all sides in the butter. Set the meat aside on a plate. In the same skillet, soften the onions in the beef cooking fat.
- Meanwhile, in a small bowl, combine half of the mustard (2 tbsp/30 ml) with half of the allspice (1 tsp). Coat the roast with the mustard mixture. Place the roast over the onions in the skillet. Transfer to the oven and bake for 30 minutes or until a thermometer inserted in the centre of the roast reads 118°F (48°C) for rare or 125°F (52°C) for medium-rare. Remove the roast from the skillet and set aside on a clean plate. Let rest for 10 minutes.
- Add the cream, broth, and remaining mustard and allspice to the skillet of onions. Be careful as the skillet will still be very hot. Season with salt and pepper. Bring to a boil. Simmer for 10 minutes or until the sauce has thickened. Adjust the seasoning.
Mashed Potatoes
- Meanwhile, place the potatoes and garlic in a pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 25 minutes or until the potatoes are tender and fall apart easily when pierced with a fork. Drain. Return to the pot.
- Using a potato masher, purée the potatoes and garlic with the butter. Gradually add the milk and stir until smooth. Season with salt and pepper. Keep warm, as needed.
Spinach
- Meanwhile, in another large skillet over medium-high heat, brown the garlic in the butter. Add the spinach and continue to cook until wilted, stirring often. Season with salt and pepper. Keep warm, as needed.
- On a work surface, untie the roast. Thinly slice the meat against the grain.
- Divide the mashed potatoes, sliced meat and spinach among six plates. Serve with the sauce.
Chef’s tip
For this recipe, use a roast that has not been barded (wrapped in a layer of fat) to ensure that the spices coat the meat. However, be sure to brown the roast first before coating it with the mustard-spice mixture to avoid burning the spices.