Ingredients
- 1 tbsp Plain Flour
- 1 tbsp Mustard
- 2 Large Onions, roughly sliced
- 1 Kg Beef Joint
- 1 1/2 tsp Salt
- 1 1/2 tsp Black Pepper
- Oil
For the Gravy:
- 1 tbsp Plain Flour
- 250ml Beef Stock (from stock cube)
- 25g Butter
Method
- Preheat oven to 220c/ gas mark 7.
- Dry the beef joint with kitchen paper. Place in a roasting dish and massage the flour, mustard, salt and pepper into it.
- In a frying pan, heat a little oil till very hot, then place the beef in it and sear all the sides (Searing, or pan searing, is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a caramelized crust forms) This should only take a couple of minutes. Make sure you don’t over sear it, otherwise the meat will dry out.
- Place the sliced onions in the roasting dish, and put the seared beef joint on top of the onions. Pour any juices from the frying pan over the joint. Drizzle with a little oil.
- Place in the preheated oven and cook, undisturbed for 20 mins.
- After 20 mins, turn the heat down to 170c/gas mark 3 or 4, and cook for another 30 min for rare (how it looks in the picture), 40 mins for medium or 1 hour for well done.
- Remove the beef from the oven and the roasting pan, place on a warm plate, cover with foil, and leave to rest while you make the gravy. It is very important to let the meat rest for a while before serving. This lets all the juices settle and keeps the meat moist and juicy.
- Once rested and ready to serve, carve into thin slices.
For the gravy:
- Place the roasting pan, with all the beef juices and onions, onto the cooker and stir in the 1 tbsp flour and butter. Cook for 30 seconds, scraping off any bits stuck to the pan.
- Pour in the stock bit by bit, stirring continuiosly so as not to form any lumps. cook until the gravy thickens.
Serve with roast potatoes, peas, carrots, garlic mushrooms and Yorkshire puddings (recipes can be found in the ‘sides’ section) 🙂