Mustard-Crusted Striploin Roast

A whole striploin makes a spectacular centrepiece roast with less effort than it looks. A mustard crust gives it an unreal savoury shell and the beef does the rest.

Cooking Time

Sear all sides + 15 mins at 200°C + 20–25 mins per kg at 170°C

Internal Temp

Medium rare: 55°C / Medium: 60°C

Serves

Serves 6–8 from a whole striploin

Best Cut

Medium rare: 55°C / Medium: 60°C

The Butcher's Tip

Bring the striploin to room temperature, rub with olive oil and season well, then smear generously with a mix of Dijon mustard and crushed garlic. Sear all sides in a hot pan for flavour, then roast at 200°C for 15 minutes to form the crust before reducing to 170°C for the remainder. Rest 15–20 minutes before slicing. The mustard mellows out during cooking and turns into a rich savoury crust.

Why This Works

Mustard acts as a flavourful binder, helping herbs and seasonings cling to the roast while creating a delicious crust during cooking. Combined with gentle roasting and proper resting, it produces a juicy roast with plenty of flavour in every slice.

Common Mistakes To Avoid

Using too much mustard

A thin coating helps the herbs stick without overpowering the flavour of the beef.

Roasting straight from the fridge

Allow the roast to come closer to room temperature for more even cooking.

Skipping the meat thermometer

A thermometer is the easiest way to avoid overcooking a premium roast.

Not resting the roast

Resting allows the juices to redistribute for a more tender result.

Quick Guide

Bring to room temperature

Remove the roast from the fridge 30–45 minutes before cooking.

Coat with mustard

Spread a thin layer of mustard over the roast and add your herb crust.

Roast gently

Cook until your desired internal temperature is reached.

Rest well

Rest for 15–20 minutes before carving.

Slice and serve

Carve across the grain for the most tender slices.

Pro Tip

Mustard doesn't make the roast taste strongly of mustard—it helps lock in moisture and creates a beautiful crust that complements the beef.

Did You Know

Mustard has been used for centuries as both a seasoning and a natural binder. When spread thinly over a roast, it helps herbs stick to the meat while creating a beautifully flavoursome crust during roasting.