Traditional British roast (without yorkshire pudding) (4p)

Ingredients for the beef
−900 gr beef joint
−1 dessertspoon dijon mustard
−1 dessertspoon plain flour
−1 small onion
−Olive oil
−1 tablespoon Worcestershire sauce
−salt and freshly milled black pepper

Ingredients for the potatoes
−1kg baby potatoes
−2 tablespoons semolina
−salt and freshly milled black pepper
−Olive oil

Ingredients for the gravy
−1 tablespoon plain flour
−approximately 1 litre beef or vegetable stock

Preparation

Preheat oven to 240C degrees. Mix flour, mustard, salt pepper and some worcestershire sauce and brush it to all the beef surfaces. Cut the onion in slices and place underneath the beef. Pour some olive oil over it. Place the beef in the middle oven shelf and roast for 20 minutes. Turn the heat down to 190C degrees and roast for 15 minutes per 450gr of beef for a rare finish. Add more minutes for medium done, or 30 minutes for well done. Every 20 minutes remove the tray from the oven and baste it with its own juices. When the beef is cooked, place it on a cutting board and leave it rest for one hour.

Prepare baby potatoes cutting them in half and boiling them for 4 minutes. Place them on a roasting tray and add salt, pepper, olive oil and sparkle with semolina. Place them in the oven and bake them for 45 minutes at 220C degrees.

While they cook prepare the gravy. Boil the roast juices with the flour slowly adding the hot stock. Allow it to simmer gently to concentrate it and increase the flavour.

Serve the dish immediately after the potatoes are finished roasting.