A perfect Sunday conjures feelings of happiness and warmth not only because it signals a satisfying day spent at home, but also because it represents the gathering of family and friends to share a filling meal. No other meal caps off a great week quite like a Sunday roast and the table would never be complete without a glorious roast beef.
Using a mortar and pestle, grind the mustard powder, thyme, peppercorns, and salt. Stir in the extra virgin olive oil to make a mixture and rub it generously over the beef.
Ideally, the beef should be marinated overnight in the fridge. Bring it out 1 hour before you plan to roast it and let it thaw.
Preheat the oven to 374° C.
Place the beef in a roasting tin that can provide a snug fit. Roast it for about 55 mins to get a medium rare level of doneness. Meanwhile, you can also choose to roast it for 1 hour and 10 minutes to get a medium well level of doneness.
Once the beef has been roasted according to your desired level, remove the pan from the oven. Transfer the beef onto a serving platter and cover it with foil to prevent the juices from escaping. Let it rest for 30 to 45 minutes before serving.
In the meantime, you can work on making the gravy. Pour all of the drippings from the roasting pan into a large jug or clear cup. Let the fat separate from the juices and place it back into the roasting tin.
If there is not enough fat, you can also add 1-2 tbsps. of butter to the fat. Place the roasting tin onto the stove and cook the fat over medium heat. Stir in the flour, beef stock cubes, and onion chutney.
Make sure that you keep stirring the mixture to prevent any lumps from forming. Slowly pour in the hot water into the gravy. Cook the gravy for 1-2 minutes or until it develops a nice thick consistency.
Keep the gravy warm until the beef is ready to serve. Remove the foil and carve the beef into thin slices. Pour the gravy in a separate serving bowl and serve it alongside the beef.