Remove the roasting joint from the fridge. Sit for about 30 minutes per pound so that it reaches room temperature

While the beef is acclimatising, prepare the mustard glaze. Combine all the ingredients, and mix well. Allow to sit until the beef is ready to be cooked

Preheat your oven to gas mark 5/190°C (375°F). Brush the joint with the glaze and sear well in a skillet or frying pan

Put the seared beef in a roasting dish, brush with glaze, and add a few sprigs of rosemary if you have some. If not, sprinkle with some dried. Cook for 20 minutes per pound (500 grams) plus an extra 25 minutes for medium rare, 30-35 for medium well, or 35-40 minutes for well done

Remove the joint from the oven when cooked. Put on a plate and allow to rest for at least 25 minutes. As it cools from the outside, the meat juices will be drawn back towards the warmer middle making your meat much juicier. While the roasting tray is still hot, deglaze with red wine or red wine vinegar. Save the juices for making gravy

Finally carve and serve with boiled and roasted vegetables, mash, Yorkshire puddings, and gravy for a classic British Sunday lunch

Make a slurry by pouring 1 cup of cold water on to 1 teaspoon of cornflour (cornstarch). Mix well until it has the same colour and consistency as milk

Leftovers are great for sandwiches, either with mustard, horseradish sauce, or just plenty of salt and pepper

Or served with chips, peas and gravy. For the gravy, add a little hot water to the skillet you used to sear your beef. Bring to a slow boil, then add your meat juices from the roasting dish. Add enough hot water to make gravy for everyone, plus a little extra to allow for the amount that will be lost while cooking. Bring to a simmer

Season the beef and serve