Classic roast beef

Method

• 1
  Preheat oven to 200C/180C fan-forced. Place onion, carrot, celery and thyme in the bottom of a heavy-based, flameproof roasting pan. Drizzle with half the oil. Toss to combine. Pile vegetable mixture in centre of roasting pan.
• 2
  Place mustard, Worcestershire sauce and remaining oil in a bowl. Stir to combine. Season with pepper. Rub top and bottom of beef with mustard mixture. Place beef on vegetable mixture. Roast for 1 hour 20 minutes for medium or until cooked to your liking. Remove from oven.
• 3
  Transfer beef to a warmed plate. Cover with foil. Rest for 20 minutes. Transfer vegetables to a bowl. Set aside.
• 4
  Skim fat from roasting pan, leaving 1 tablespoon pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and browns. Add wine. Cook, stirring, for 1 to 2 minutes or until smooth. Add stock, reserved vegetables and juices from resting beef. Reduce heat to medium-low. Cook, scraping pan, for 6 to 8 minutes or until slightly thickened.
• 5
  Strain mixture into a jug, pressing on vegetables to extract flavour. Discard vegetables.
• 6
  Slice beef. Serve with mashed potato, peas, yorkshire puddings and gravy.