How to cook Roast Beef?

Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. Heat oven to 190C/170C fan/gas 5 and set the joint in a snug-ish roasting tin. Roast for 12 mins per 450g/1lb for medium-rare, or 15 mins per 450g/1lb for medium-well. Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you’re making the Yorkies, increase oven to 220C/200C fan/gas 7. For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin – if there is no fat, use 2 tbsp butter instead. Discard any other fat. Set the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and Marmite. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into a slice.

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