• 2 kg (4 1/2 pound) beef joint
• 1 onion, halved
• Salt and freshly ground black pepper
• 100g (4oz) plain flour
• 2 eggs
• 100ml (3 1/2 fl oz) milk
• 2 tbsp of vegetable oil
• 1 tbsp flour
• 250ml (9fl oz) red wine
• 150ml (5fl oz) beef stock
• 1 tbsp redcurrant jelly

Preheat the oven to 200C/400F/gas mark 6. Season the beef well with salt and pepper. Put the onion halves in the base of a roasting tray. Place the beef on top of this and place in the oven and turn the heat down to 180C/350F/gas mark 4. If you want it cooked rare, cook it for 15 minutes per 500g, add 15 minutes to the cooking time for medium and 30 minutes for well done. To make the Yorkshire puddings, divide the oil between a 12- hole muffin tin. Place in the oven for 5 minutes to get hot. Whisk together the flour, eggs and milk. Season with a little salt and pepper. Once the oil is hot pour the batter into the muffin tin, filling each hole three-quarters full. Place them in the oven for 40 minutes until golden brown and risen. Once the beef is cooked remove from the oven and allow to rest. Use the pan juices to make some gravy by placing the pan over the heat on the hob. Add the flour to the pan and stir well. Cook for 1 minute before adding the wine, stirring all the time. Bring the wine to the boil before adding the beef stock and redcurrant jelly. Allow to thicken before seasoning with salt and pepper and passing through a sieve. Carve the beef into thin slices and serve with a selection of vegetables, Yorkshire puddings and the gravy.