Roast Beef With A Mustard Crust And Traditional Gravy

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From the tesco magazine, i havent tried it yet, but i will soon.

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Steps

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Weigh the beef to establish the cooking time.

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Preheat the oven to 220c / 425f / gas 7.

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Crumble 1 beef oxo cube into a small bowl , mix with the flour and mustard powder.

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Dust this over the fat surface of the beef , rubbing in gently.

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This will become nicely crusty during cooking as well as adding flavour.

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Now season with freshly ground black pepper.

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Place the beef in a roasting tin and tuck the onion quarters around the meat.

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Cook for 20 minutes then reduce the oven to 160c / 325f / gas 3 and cook slowly for 20 minutes per 450g for medium rare and 15 minutes per 450g for rare.

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Whilst the meat is cooking , baste it in its own juices to keep it moist and succulent.

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Transfer the cooked meat to a carving plate and loosely cover with foil to rest for 1015 minutes.

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Meanwhile to make the gravy: tilt the roasting tin and spoon off all but 2 tbsp of the fat , also retaining the brown juices and the caramelised onion.

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Place the mixture in a saucepan over a gentle heat and allow the .

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Ingredients

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beef bouillon cube, sirloin, plain flour, mustard powder, onion, fresh ground black pepper, reserved juices