Tasty roast beef

The ultimate Sunday roast - a moist beef joint with Yorkshire puddings, just add your fave veg.

Serves: 4

Preparation time: 15 minutes

Cooking time: 2 hours and 20 minutes

Cooling time: 30 minutes

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You will need

Preheat the oven to 200°C, fan 180°C, gas mark 6.
Place the beef on a rack in a roasting tin. Rub the oil, mustard and pepper over the joint.
Cook the beef for 20 minutes per 500g, plus 20 minutes for rare (or for medium: 25 minutes per 500g, plus 25 minutes; for well done: 30 minutes per 500g, plus 30 minutes).
Make the Yorkshire pudding batter by putting 125g of the flour in a bowl, then add the egg and half the milk. Beat until smooth and add the remaining milk and 75ml of water. Set aside while the meat finishes cooking.
When the meat has cooked, remove from the oven and drain off all but 2 large spoonfuls of the meat juices into a small pan.
Cover the joint well with foil and clean tea towels and leave to rest whilst you cook the Yorkshire puddings and gravy.
Increase the oven temperature to 220°C, fan 200°C, gas mark 7. Add a little oil to each hole of a 12-section pattie tin then place in the oven to heat up for a few minutes
Pour the batter into the hot pattie sections, taking care with the hot oil. Cook the puddings for 20 minutes of until risen and crisp.
To make the gravy, skim the fat off the reserved juices in the pan and bring them to the boil. Blend the remaining flour with 2 tablespoons of water and stir in. Cook for 2-3 minutes, then add the beef stock.
Simmer the gravy gently for a further 2-3 minutes then serve with the beef and the Yorkshire puddings.