1. Peel the garlic and cut it into fine slices

2. With a sharp knife, make deep cuts into the beef and insert the garlic pieces into them

3. Season the beef joint with salt and pepper

4. Lay a large double-folded piece of foil in a roasting dish

5. Place the beef in the center of the roasting dish

6. Pour the red wine over the beef

7. Lay the sprig of thyme on top of the beef

8. Fold the beef into the foil (make sure the beef is fully enclosed by the foil)

9. Roast the beef in the preheated oven for 1 hour or 20minutes more if you want it to be well done

10. Remove the roasting dish from the oven and leave the beef in the foil until it is cold

11. Remove the beef from the foil and leave all the juices in the foil

12. Skim any fat from the juices and pour the juices into a pan

13. Bring the juices to a boil until they are reduced to about 150ml. Leave it to cool

14. Whip the cream until it just holds its shape and gradually whisk in the meat juices and the Mustard

15. Taste and add more salt and pepper if necessary.

16. Cut the meat into thick slices and arrange them on a serving dish

16. Pour the mustard sauce onto the meat slices and garnish with the sprigs of thyme and serve

List of ingredients required:

(Serves 12 people)

5lb (2.3kg) joint of lean sirloin
3 cloves garlic
Salt and freshly ground black pepper
150ml red wine
Sprig of thyme
150ml double cream
4tablespoons of French wholegrain mustard
Sprigs of thyme (garnish)