Spiced Roast Beef with Brussels Sprouts and Red Wine Sauce

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 225°F (110°C).

2. 2

   In a pot of salted boiling water, cook the Brussels sprouts for 5 minutes. Drain and set aside.

3. 3

   In a small bowl, combine the spices and salt. Place the roast on a plate and sprinkle with the spices. Season with pepper.

4. 4

   In a skillet over medium-high heat, brown the roast in the butter on all sides. Keep the hot butter in the skillet. Place the roast at the centre of an 11 x 8-inch (28 x 20 cm) baking dish. Using a pastry brush, cover the top and sides of the roast with the mustard.

5. 5

   In the same skillet over medium heat, toss the Brussels sprouts in the leftover butter for 2 minutes. Season with salt and pepper. Place the sprouts around the roast in the baking dish.

6. 6

   Roast for 1 hour 30 minutes or until a thermometer inserted in the centre of the meat reads 131°F (55°C) for medium-rare (see note). Let sit for 10 minutes in a warm spot.