Classic Roast Beef
	See the recipe for Yorkshire Pudding for an ideal accompaniment.   2 kg    rump roast beef   1 Tbs    butter   2 rashers    streaky bacon   1.5 cups    beef stock     salt     freshly ground pepper     1 Brown the beef in the butter on all sides starting with the fat side. Arrange the meat fat side up on a greased rack set in a greased baking tin. Place bacon strips over the top. 2 Place in a pre-heated, very hot oven (220°C) for 20 minutes. Reduce heat to moderate (180°C) and bake for 15 minutes per 500g (med-rare). Remove to platter and allow to rest for at least 30 minutes before carving. 3 For the gravy: Pour off all but 2 Tbs of drippings in the baking tin, sprinkle in the flour and stir over a moderate heat until blended and the rue browns. Stir in the stock and continue stir until the gravy is smooth and thickened. Season with salt and pepper to taste.   Servings: 8   Copyright © 2006, The Gourmet Saint