Rolled sirloin with Yorkshire puddings and red wine gravy

Preheat the oven to 230°C.

Season the beef and rub well with the mustard powder.

Place the beef in a roasting tray and roast for about 30 minutes.

Add the onions and pour over the oil, vinegar and stock. Reduce the heat to 180°C and continue cooking until the beef is done to your liking, about 15 minutes per 500g for medium-rare.

For the puddings, mix the flour and salt and pour onto a work surface. Make a well in the centre and add the eggs. Stir in the milk and gradually work the mixture together until you have a smooth batter. Pour the batter into a jug and leave to rest.

Remove the beef from the oven, cover with foil and leave to rest for at least 30 minutes.

Increase the oven temperature to 200°C and pour a little of the meat juices into the openings of a 12-hole muffin tray. Place in the oven and heat for about 5 minutes. Remove the tray from the oven, pour the batter into the openings and bake until golden, puffed and crispy, about 20 minutes.

For the gravy, pour the meat juices into a small pot, reserving about 15ml (1 tbsp). Add the flour and cook, stirring, for about a minute. Add the wine and boil until it is reduced by half. Add the stock and lemon juice and simmer until the gravy has thickened slightly. Pour into a serving jug.

Slice the beef and serve hot with the onions, gravy and Yorkshire puddings.