Prepare the Joint

Cup of Yum
1. Take your beef joint out of the fridge an hour before you cook it so it can come to room temperature and cook more evenly. The joint may be tied with string or have netting over it – leave that on.
2. Preheat the oven to 220 °C (200°C Fan forced) / 445°F (400°F Fan forced).
3. Pat the beef dry using paper towels. Season liberally with salt and pepper (a good 10+ turns of the salt and pepper mill). Rub with the wholegrain mustard and drizzle with olive oil. Sprinkle with a few sprigs of fresh rosemary.

Cook The Beef

1. Place the joint on a rack set over a roasting tin, fat side up. If you haven’t got a suitable roasting tin you can create a trivet by placing thick rounds of sliced onions at the bottom of the tray.
2. Roast for 20 minutes (set an alarm), then reduce the oven temperature to 180°C (160°C Fan Forced) / 350°F (325° Fan Forced).
3. Roast for a further for 12-15 minutes per 500g or until the core temperature reaches a minimum 52°C (125°F) when checked with an instant read digital thermometer for medium rare (check notes).

Rest your beef joint

1. Transfer the beef on a warm platter and cover loosely with foil. Leave it to rest for 20-30 minutes before slicing and serving. The temperature will continue to rise slightly as the joint rests.

Make the gravy

1. Add all the pan juices (including any released during resting and slicing) into a saucepan. Bring to a simmer and stir in the butter.
2. Add the flour once butter melts to make a paste then gradually add the wine stock and soy sauce, stirring all the while, until all has been added.
3. Strain the gravy to remove any lumps and serve with the beef and your choice of sides.