Gravy for beef

• 1 tsp mustard
• 0 a couple splashes
• 1 pint chicken

Step 1
Once your beef is resting, take the roasting pan and heat the pan on a medium heat on the stove, add the mustard and a little wine and whisk, loosening any yummy bits left behind.

Step 2
Add the rest of the stock and reduce down.

Step 3
Bubble away for a bit.

Step 4
Pour into a saucepan.

Step 5
Reduce for 20 minutes.

Step 6
Season and serve.