Preheat the oven to 425°F/ 220°C/ Gas mark 7. Mix the mustard and honey together. Spread evenly along the surface of the meat. Transfer to a medium sized roasting tin. Pour in the red wine and beef stock. Cover with foil and roast for 20 minutes. Reduce the temperature to 375°F/ 190°C/ Gas mark 5 for a further 1 hour for medium or until cooked to your liking.
Remove from the oven, transfer to a chopping board keeping the foil on and set aside to rest for 15 minutes before carving. To make the gravy, strain the remaining red wine and stock from the roasting tin and pour into a saucepan. Take 2 tablespoons of this liquid and mix with the corn flour. Stir the cornflour mixture into the saucepan. Bring to the boil and cook until thickened. Taste and adjust seasoning accordingly. To serve the Denise Phillips' way: Slice thinly and pour over the gravy. Serve with mustard mash and red cabbage.
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