Step 1

Preheat the oven to 240C/475F/gas Rub the beef with salt, pepper and mustard. Place it in a roasting tin suited to later go on the hob to cook the gravy in. Prop the beef with two halves of the onion.

Step 2

Put it in the oven and roast for 20 minutes, then turn the heat down to 190C/375F/gas 5 and roast for 15 minutes to a pound of beef for medium rare – in this instance another 70 minutes.

Step 3

After the required time take the meat out and place in a warmed dish deep enough to catch the resting juices, cover loosely with foil and keep in a warm place for 20 - 30 minutes.

Step 4

For the gravy: spoon most of the fat off the roasting tray, into the Yorkshire puddings tray if you like to cook them in drippings, or just discard it altogether. Place the tray on the hob on low heat. Squash the onion into gravy with a fork, it can be strained before serving. When it starts bubbling, add the flour and mix well with a sauce whisk. Add the jelly or cranberry sauce, bring to the boil, add the stock and bubble until reduced to thicker than required consistency – the resting juices poured in will dilute it further.

Step 5

For the Yorkshire puddings: the best mix is with equal volumes of egg, flour and milk. The amounts above may differ depending on the size of eggs. Whisk the flour into eggs, gradually whisk in milk until smooth. If made in advance, chill in the fridge.

Step 6

Place about a tablespoon of fat in each hollow of a pudding tray. Preheat it in the oven when the beef is still cooking. When ready to make puddings, turn the heat up to maximum, carefully remove the tray from the oven and pour in the batter; it should sizzle and spit. Promptly put back in the oven and bake for 5 minutes, until risen, brown and crisp.

Step 7

Carve the beef thickly and serve with all the trimmings.