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1
Remove the roasting joint from the fridge.
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2
Sit for about 30 minutes per pound so that it reaches room temperature
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3
While the beef is acclimatising, prepare the mustard glaze.
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4
Combine all the ingredients, and mix well.
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5
Allow to sit until the beef is ready to be cooked
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6
Preheat your oven to gas mark 5/190C (375F).
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7
Brush the joint with the glaze and sear well in a skillet or frying pan
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8
Put the seared beef in a roasting dish, brush with glaze, and add a few sprigs of rosemary if you have some.
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9
If not, sprinkle with some dried.
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10
Cook for 20 minutes per pound (500 grams) plus an extra 25 minutes for medium rare, 30-35 for medium well, or 35-40 minutes for well done
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11
Remove the joint from the oven when cooked.
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12
Put on a plate and allow to rest for at least 25 minutes.
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13
As it cools from the outside, the meat juices will be drawn back towards the warmer middle making your meat much juicier.
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14
While the roasting tray is still hot, deglaze with red wine or red wine vinegar.
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15
Save the juices for making gravy
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16
Finally carve and serve with boiled and roasted vegetables, mash, Yorkshire puddings, and gravy for a classic British Sunday lunch
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17
Leftovers are great for sandwiches, either with mustard, horseradish sauce, or just plenty of salt and pepper
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18
Or served with chips, peas and gravy.
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19
For the gravy, add a little hot water to the skillet you used to sear your beef.
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20
Bring to a slow boil, then add your meat juices from the roasting dish.
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21
Add enough hot water to make gravy for everyone, plus a little extra to allow for the amount that will be lost while cooking.
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22
Bring to a simmer
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23
Make a slurry by pouring 1 cup of cold water on to 1 teaspoon of cornflour (cornstarch).
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24
Mix well until it has the same colour and consistency as milk
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25
Crumble the stock cube in and stir, add a couple of splashes of Worcestershire sauce, then begin pouring in the slurry a little at a time until the gravy thickens to the consistency you prefer.
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26
Add a little extra water if it gets too thick.
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27
Heat the gravy on a medium low heat for 6-7 minutes, tasting and seasoning every 2-3 minutes
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28
Season the beef and serve
