Roast beef with gravy

1 Preheat the oven to 180°C.

2  Crush the peppercorns and coriander seeds using a mortar and pestle, and mix in the mustard powder, thyme and some salt.

3 Stir in the oil, then rub the mixture all over the beef.

4 Roast the meat in a roasting pan for 1 hour or until done to your liking.

5 Remove from the oven, place on a platter and cover with foil. Let the meat rest for 30 minutes before carving into slices.

6 Put the roasting pan with the beef juices on the stove and stir in the flour and stock cube.

7 Cook for 1 minute, scraping up any beefy bits stuck to the bottom of the pan. Gradually stir in the water.

8 The gravy should have a thick consistency by the time it starts bubbling.

9 Keep it warm until you serve it with the carved beef slices.