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Plave the thyme, basil (do not use fresh as the recipe will not work) cayenne, paprika, garlic salt and english mustard into a bowl and mixture to combine
Wipe the meat with damp kitchen paper and then spread a thin layer of the dijon mustard all over the fat side of the beef (this allows the spices to stick) If you have time wrap in clingfilm and put to one side to allow the beef to marinate
Chop up the vegetables. Preheat a roasting tin 200C/400F/Gas 6 (choose one that's big enough to place the meat into) containing 3 tbsp of olive oil. Put the vegetables into the dish and cook for 20 minutes until caramelised or lightly browned Preheat the oven to 200C/400F/Gas 6 then heat some 4tbsp of olive oil or 3tbsp of dripping in a large frying pan and sear the beef for about 1/2 minute on all sides (be careful as the spices will give off strong aromas and will probably make your eyes water) Place the beef into the roasting pan on top of the caramelised vegetables
Into the frying pan containing the leftover juices of the meat add the red wine and heat to burn off the alcohol. Pour into the base of the roasting pan. Also add 1/2pt of beef stock
Place roasting pan with meat, vegetables and stock in a hot oven 220C/400F/Gas 8 and roast for 15 minutes until well sealed
Reduce the heat to 200C/400F/Gas 6 and roast for 12 minutes/1lb for medium rare, or 10 minutes for almost blue meat and 20 -25 minutes for a well done beef. Baste the roast regularly (every 10 minutes or so is perfect) during cooking time with the red wine and stock to create juices for the gravy. Remove meat from the roasting dish and place on a large dish. Always allow the meat to rest for at least 10 - 15 minutes before carving Serves 6
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