Roast Beef with Onion Gravy and Mustard Yorkies

Step 1: Crush the peppercorns, mustard powder and thyme together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. Step 2: Heat oven to 190C/170C fan/gas 5 and sit the joint in a roasting tin. Roast for 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well. Step 3: Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you’re making the Yorkies increase oven to 220C/200C fan. Step 4: For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin. Sit the roasting tin on the hob and stir in the flour, stock pots, onion chutney or marmalade and Marmite. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices. Step 4: For the Yorkies, make the milk up to 225ml/8fl oz with water. Beat the eggs, egg white, mustard and milk together, then gradually add the flour and ¼ tsp salt. Pour into a jug. Step 5: Put 1 tbsp goose fat or oil in each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven. Pour the batter into the tins, then cook for 15-20 mins, without opening the oven. Step 6: Serve the beef with the onion gravy and yorkshire puddings with your favourite side dishes e.g. Creamed Leeks, Maple Roast Carrots and Sweet Potato Mash.