1 kg roast beef meat.
2 tablespoons of flour
1 teaspoon of mustard
Half a glass of red wine
Salt and pepper

Pre heat the oven on maximum temperature. Tie the beef with string to keep the shape.Place the flour,mustard and a generous helping of ground pepper in a non-stick pan and cook on a low flame, then pour the mix into a bowl and when well stirred use the mix to cover the meat. Melt some butter in a frying pan and add and cook the beef til brown on all sides. When brown gently place it under the pre-heated oven grill and place a tray under to collect the juices. Leave the meat to cook at max. temperature for 15 mins. Spoon over its collected juices every 4-5 mins so it doesn't dry out. After the first 4-5 mins of cooking pour the red wine over the beef and after 15 mins turn down the oven to 200°C, salt the outside of the meat with a pinch of slat and keep cooking for another 15mins., soaking the meat with its juices every 5 mins. Once cooked, remove the beef from the oven, wrap it in tinfoil and leave for 10 mins to allow the juices to ooze out and the meat to soften.