Ingredients

Method

In a mortar and pestle, place the ground peppercorns, mustard powder, celery seeds, thyme and a pinch of salt and crush them well.

Add the oil and mix together, then message the mixture all over the joint of beef. You can do this the night before you cook it if you want to.

Preheat the oven to 375ºF or 350ºFan / 190ºC or 170ºC Fan

Place the beef in the oven and cook for 12 minutes per 450g for medium-rare, or 15 minutes per 450g for medium-well. Once cooked to your liking, remove from the oven, cover with foil to keep it warm and allow it to rest for at least 30 minutes.

Whilst its resting you can prepare the gravy.

In a saucepan on a medium heat, melt the butter and add the onions and sugar and cook for 30 minutes until caramelised. Add the red wine and the thyme and sage and bring to the boil. Cook for 2-3 minutes at a boil, then reduce the heat and simmer for 8-10 minutes.

Add the stock, mustard, salt, pepper and Worcestershire sauce, bring to the boil then reduce the heat to a low simmer, cover with a lid and cook for 18-20 minutes. Remove the herb sprigs and add the balsamic vinegar and the cornflour slurry. Whisk continually until the gravy begins to thicken. Add the cold butter and whisk until it melts, season to taste.

If you want to add a little more mustard do so now.

Slice the roast beef and serve with the gravy. This dish is traditionally accompanied with Yorkshire Pudding and a selection of vegetables.