Rare Roasted Beef with Balsamic Onions & Baby Beets with Thyme

Method

1. Place meat in a baking dish and coat with Dijon mustard. Generously grind pepper over the mustard coating. Arrange boiled potatoes around beef, drizzle with olive oil and season potatoes with salt.
2. Combine the brown sugar, balsamic vinegar, beef stock and reserved beetroot juice. Place pickling onions, carrots, GOLDEN CIRCLE baby beets, garlic and thyme into a separate flameproof baking pan and pour over liquid.
3. Place both the meat and vegetable roasting pans in the oven and bake in a preheated oven of 180°C for 35 minutes or until the beef has an internal temperature of 60°C. Remove beef from oven, wrap in foil and rest for 10 minutes. Return potatoes to oven and increase temperature to 220°C for a further 5 minutes until crisp and golden.
4. Meanwhile, remove onion and beetroot baking pan from oven and place over a low gas flame to reduce beetroot and balsamic juices to a thick, syrupy liquid.
5. To serve, slice beef into thick slices and arrange on a serving platter. Place baked potatoes around the beef and spoon balsamic onions and baby beets onto the platter. Serve immediately.