Roast Beef encrusted with Mustard and Rosemary

An impressive centrepiece.

1   roast
1 cup   grainy mustard
4 sprigs   rosemary, chopped
3 cloves   garlic, minced
2   shallots, minced
2 tbsp   oil
2 cups   beef stock
1 cup   flour
2 tbsp   worcestershire sauce
  salt and pepper
1 cup   breadcrumbs
1. Preheat oven to 400°C. Make sure meat is room temperature before roasting. Combine mustard, rosemary, garlic, salt and pepper with breadcrumbs. The given measurements are flexible as it depends on the size of your roast. Basically you want enough crust to encapsulate the whole piece of meat. Place roast in roasting pan with the oil and spread over the crust. Make sure it's not too thin. Scatter shallots in pan as well. Place in oven. Cooking time will be about 30 minutes a lb. Longer if you want your meat more well done. I like it bloody so I tend to do about 25 to 30 minutes.

2. Once roast is done cover with foil and let rest for about half an hour. This ensures all the juices don't escape. To make the gravy, remove the roast from pan (you can either let it rest in the pan or remove to a plate) and place pan on stovetop element over medium low. Scrape up any bits from the bottom of the pan and add enough stock to fulfill your desired quota of gravy. Season with salt and pepper and stir in enough flour to give it substance. Again the measurements given are flexible for a thinner or thicker gravy. Add worcestershire sauce. If you let the roast sit on a plate add the juices from the plate to the gravy. You can strain the gravy to get rid of the onion bits or leave them in depending on your preference. Make sure your gravy is hot prior to serving.

3. Delicious with roasted parsnips, nice fluffy mashed potatoes and sautéed greens.