• Remove the beef from the refrigerator and place in a roasting tin. Allow to stand at room temperature for 1 hour
• Preheat the oven to 240℃ (220℃ fan)/475°F/gas mark 9.
• Combine 1 tablespoon plain flour,1 tablespoon olive oil, 2 teaspoon mustard, 1 teaspoon thyme, salt and pepper in a small bowl mixing to a paste. Spread over the top and sides of the beef.
• Roast in the oven for 20 minutes then reduce the oven temperature to 180℃ (160℃ fan)/350°F/gas mark 4 and roast for a further 50-55 minutes. If you have a temperature probe test you are looking for a temperature of 48°C (118°F) at the centre of the joint for medium. °
• When the meat is ready, transfer to a board, cover loosely with foil and leave to rest. Turn up the heat to cook the Yorkshire puddings and finish the roast potatoes (if serving with the joint).

To make the gravy

• Spoon off any excess fat so that you have just about 2 tablespoon of fat left. Crumble in a beef stock cube and stir in 3 tablespoon flour. Cook over a low heat for 1-2 minutes stirring constantly and scraping up any beefy bits that have stuck to the bottom of the tin.
• Remove from the heat and gradually stir in 500ml (1pt) hot water, then return to the heat and cook stirring until thickened. Stir in any juices released from the beef as it has rested. Transfer to a jug to serve with the beef.