Ingredients

• 3-rib joint
• wing end or sirloin of beef on the bone (approx 2.7kg/6lb)
• 1 level dessertspoon mustard powder
• 1 level dessertspoon plain flour
• 1 small onion
• peeled and cut in half
• salt and freshly milled black pepper
• 2 rounded tbsp hot horseradish
• 1 heaped tbsp crème fraîche
• 2 level tsp wholegrain mustard
• 25g/1oz plain flour (about 1 heaped tbsp)
• approx 1 litre/1 and three quarter pints vegetable stock
• or water from the potatoes

Directions

• Pre-heat the oven to 240C/475F/Gas 9.
• If you dust the fat surface of the beef with mustard and the flour - just rub them in gently - then season with salt and pepper
• it becomes extra crusty during cooking. So do that first
• then place the joint in the roasting tin and tuck the two pieces of onion in close to the meat. The onion will caramelise as the beef cooks and give a lovely flavour to the gravy.
• Now place the meat just above the centre in the oven and give it 20 minutes cooking at the initial temperature; after that turn the heat down to 190C/375F/Gas 5 and cook it for 15 minutes to the pound 450g/16oz for rare
• adding another 15 minutes for medium rare and another 30 minutes for well done. While the beef is cooking
• lift it out of the oven from time to time
• tilt the tin and baste the meat really well with its own juices - this ensures that the flavour that is concentrated in the fat keeps permeating the meat
• and at the same time the fat keeps everything moist and succulent. While you're basting close the oven door in order not to lose heat.
• When the beef is cooked
• remove it from the oven
• transfer it to a board and allow it to stand in a warm place for up to an hour
• loosely covered with foil
• before carving - to let all the precious juices that have bubbled up to the surface seep back into the flesh. Also
• as the meat relaxes it will be easier to carve. Meanwhile
• make the gravy.
• After removing the meat from the roasting tin
• tilt to see how much fat remains - you need about 2 tbsp for this amount of gravy (the rest can be spooned into a dish and used for Yorkshire pudding). Place the roasting tin over a medium heat and sprinkle the flour into the fatty juices. Then
• using a wire whisk
• blend in the flour using a circular movement.
• When you have a smooth paste
• slowly add the hot vegetable water
• whisking all the time
• and scraping the base of the tin to incorporate all the residue from the roast. When the gravy is bubbling
• taste to see if it needs a little more seasoning
• then let it carry on bubbling and reduce slightly to concentrate the flavour.
• You can now pour the gravy into the jug and keep it warm if lunch is imminent or
• if not
• leave it in the roasting tin and re-heat gently just before serving.
• To make the horseradish sauce
• simply mix all the ingredients together in the bowl you're going to serve it in.