Crush the peppercorns, mustard
powder, thyme and celery seeds together
with some salt, using a pestle and mortar.
Stir in the oil, then rub it all over the beef.
(If you have time, cover and chill the joint
overnight to marinate. Bring the beef out
of the fridge 1 hr before roasting.)
Heat oven to 190C/170C fan/gas 5
and sit the joint in a snug-ish roasting tin.
Roast for 12 mins per 450g/1lb (about
55 mins for a 2kg/4lb 8oz joint) for
medium-rare, or 15 mins per 450g/1lb
(about 1 hr 10 mins) for medium-well.
Remove from the oven, lift onto a
platter, cover with foil and rest for 30
mins. If you’re making the Yorkies (p90),
increase oven to 220C/200C fan/gas 7.
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 – if there is no fat, use
2 tbsp butter instead. Discard any other
fat. Sit the roasting tin on the hob and stir
in the flour, stock cubes, 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.