Instructions

1. Pre-heat the oven to 240°C.
2. Massage the joint all over with the rub mixture.
3. Halve the carrots lengthways and cut the onion into eight wedges then spread on the bottom of a small roasting tin.
4. Place the beef on the vegetables and cook in the oven for about 20 minutes.
5. Reduce the oven to 175 C and continue to roast per 500g for about 20 minutes for medium, 15 minutes per 500g for rare or 24 minutes per 500g for well done.
6. Put the beef into a warm dish to rest, together with the carrots & onion, and cover. This is a good time to cook Yorkshire Pudding
7. Making the gravy: Sprinkle the cornflour over the juices in the roasting tin and stir to a paste over a gentle heat on the hob.
8. Gradually add the stock (to avoid creating lumps), spreading all across the tin to include all the bits and bring to a boil. Serve in a warmed jug.