directions

Preheat the oven to 220°C/450°F. Peel the onion and cut into thick slices and then pile up in the middle of a small roasting tin. Add the garlic and rosemary sprigs and put the beef on top. Add a splash of water to prevent the vegetables from drying out. Season with salt (optional) and pepper. Roast for 25-30 minutes for medium to well done. Remove from the oven and cover loosely with tin foil and a clean tea towel. Set aside in a warm place to rest for 15 minutes for the juices to settle.

Peel the potatoes and using a small sharp knife, cut into even-sized dice. Put in a saucepan half filled with water over a medium heat with a pinch of salt (optional). Bring to the boil and then reduce the heat and simmer gently for 10-12 minutes or until completely tender. The tip of a sharp knife should go in with no resistance.

Meanwhile, peel the carrots and cut into thin slices. Break or cut off the broccoli florets and then cut into even-sized small florets so that they will cook evenly. Put the carrots into a saucepan fitted with a petal steamer and tip the broccoli on top and cook for 5 minutes until the vegetables are tender.

Put the beef on a plate to carve and drain off any excess fat from the roasting tin, removing the vegetable trivet. Place directly on the hob over a medium heat, then sprinkle over the flour and cook stirring for 1 minute. Pour the stock into the tin, then bring to a simmer, stirring with a wooden spoon to scrape any sediment off the bottom of the tin. Strain through a sieve into a clean pan and then reduce until you have a smooth gravy, whisking continuously.

Tip the cooked potatoes into a bowl and mash using a potato masher, then beat in the butter and milk with a wooden spoon until light and fluffy. Season lightly with salt (optional) and plenty of pepper. Carve the beef into thin slices and arrange on plates with the mashed potatoes. Add the carrots and broccoli and pour over the gravy to serve.