Sunday roast beef with Yorkshire puddings and beef gravy

Tie the roast with butcher's twine, starting with a butcher's knot and adding a tight loop every two inches, then a return pass under the strings on the back.

Stir olive oil, Dijon, cracked pepper and salt to a paste.

Spread the mustard paste over the whole roast.

Add a strong three finger pinch of salt to each of the four sides.

Marinate in the fridge at least one hour, preferably overnight.

Preheat the oven to about 500F and coat the roast with olive oil.

Sear in the 500F oven 15 to 20 minutes.

Lower the oven to 275F and open the door to drop the temperature faster.

Pour about a cup of water under the roast to catch the drippings and insert a probe thermometer.

Roast at 275F for about 90 to 120 minutes.

Whisk eggs, salt and whole milk until the yolks are broken up and combined.

Sprinkle in the flour and whisk about 60 seconds until smooth with no lumps.

Rest the batter in the fridge until 30 minutes before baking.

Melt butter in a two-quart sauce pan over medium heat, whisk in flour and cook the roux about 60 seconds, whisking constantly.

Whisk in beef stock, then the worch and the beef base.

Bring to a simmer, drop to medium low and reduce about 10 minutes.

Pull the roast at 122F internal.

Tent with foil and rest about 30 minutes.

Heat the empty 12 count muffin pan in a 500F oven about five minutes, to roughly 425 to 450F.

Spray the hot pan liberally and fill each cup about halfway with batter.

Load into the oven and immediately turn it down to 425F.

After 20 to 22 minutes pierce each pudding with a sharp paring knife so it does not collapse as it cools, and bake until deeply golden.

Lift the roast off the tray, add a little water and scrape up the stuck juices.

Pour the drippings through a strainer into the hot gravy and stir in.

After the rest, carve thin slices with a sharp slicing knife.

Plate on a warm plate with steamed Brussels and smashed potatoes, and gravy in the Yorkshire.