Roast Beef

• porsi: 6

Bahan-bahan

1 tbsp black pepper

2 tbsp Dijon mustard

1 tbsp thyme leaves

2 tbsp olive oil

Salt

Roughly 2-3kg topside joint of beef

4 onions, halved

For the gravy:

4 tbsp plain flour

2 good-quality beef stock cubes,

dissolved in 650ml water

Petunjuk

1 Mix the black pepper, mustard, thyme and olive oil together with some salt, then rub this mixture all over the beef. (If you have the extra time, cover and chill overnight or a few hours to marinate. It's important to remove the beef from the fridge roughly one hour before roasting, as this helps the meat to cook evenly.)

2 Preheat the oven to 190°C/170°C fan/ gas mark 5 and place the meat on a roasting tin with the halved onions.

3 Roast for 12 minutes per 450g (11b) for medium-rare, or 15 minutes per 450g for medium-well. For a 2kg joint, this will work out at about 55 minutes for medium-rare, or one hour and 10 minutes for medium-well.

4 Remove the beef from the oven and transfer to a platter. Tent loosely with foil and rest for 30 minutes. If you're making the Yorkshire pudding recipe below, turn the oven temperature to 220°C/200°C fan/gas mark 7.

5 For the gravy, pour any juices and onions from the roasting tin into a jug. Let the juices separate so that the fat rises to the top, then spoon two tablespoons of the fat back into the roasting tin — if there isn't enough fat, use butter instead. Discard any other fat.

6 Sit the roasting tin on the hob and add the roasting juices and onions back in. Stir in the flour and cook for one minute, stirring well to scrape up any sticky bits on the bottom of the tin. Gradually stir in the hot stock. Bubble to reduce and thicken the gravy to a nice consistency. If desired, strain the gravy through a sieve to remove the onions (we personally like them in!). Keep warm over a gentle heat until ready to serve, then carve the beef.