Mustard Glazed Roast Beef With Gravy

• 4 lb boneless ribeye, rolled and tied (you could ask your butcher to do this)
• 2 tbsp dijon mustard
• None None Salt and cracked black pepper
• 1 tbsp olive oil
• 4 tbsp unsalted butter
• 2 None onions, sliced thinly
• 1 clove garlic, crushed
• 1 tbsp fresh thyme leaves
• 1/3 cup port or red wine
• 2 tsp plain flour
• 2 cups water

1. Preheat oven to 425u0b0F. Place beef in roasting pan. Spread mustard over surface of meat and season with salt and pepper. Drizzle with oil and roast for 45 mins. spoon pan juices over meat and roast for a further 15 mins (for rare) to 30 mins (for medium). Remove from oven, transfer beef to warm platter and wrap loosely in foil. Set aside to rest.
2. To make gravy, melt butter in a saucepan and saute onions, garlic and thyme with a little salt and pepper over medium heat for 20 mins until browned. Add port or red wine, cook for 1 minute, then remove from heat. Place roasting pan with meat juices on stove top over low heat. Stir in flour with wooden spoon and cook, stirring and scraping bottom of tin, for 30 seconds. Stir in water, bring to boil and then stir in onion and port mixture. Simmer over medium heat for 10 mins, strain through sieve into serving pitcher and keep warm until ready to serve.
3. Carve beef and serve with gravy and vegetables of choice.

boneless ribeye, mustard, salt, olive oil, butter, onions, clove garlic, thyme, port, flour, water

Taken from recipes-plus.com/api/v2.0/recipes/21019 (may not work)