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Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
Place the joint on a chopping board, season well and brush with the mustard. Place on a rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any beef juices.
To prepare the fondant potatoes, Heat the oil and butter in a large frying pan and cook the garlic for 1-2 minutes until soft but not coloured. Add the potatoes and toss in the oil. Transfer to a large roasting tin and pour over the hot stock. Season and roast for 1-1½hours.
In a small bowl mix together the medium fat soft cheese with the chives. Lay the Parma or proscuitto ham evenly on a clean chopping board and spread the mixture evenly over the ham.
20 minutes before the end of the cooking time remove the joint from the oven and wrap the Parma ham, cheese side down directly around the beef. Tie with string, if required and return to the oven.
Serve the joint with the garlicky fondant potatoes and green beans.
Rare: 20 minutes per 450g/1lb plus 20 minutes
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes
1.25kg/2¾lb lean topside or silverside joint
Salt and freshly milled black pepper
25-30ml/1-2 tbsp Dijon mustard
1 x 200g pack medium fat soft cheese, e.g. Philadelphia
60ml/4tbsp freshly chopped chives
1 x 80g pack (6 slices) Parma or Proscuitto ham
Garlic Fondant Potatoes:
15ml/1tbsp olive oil
2 cloves garlic, peeled and finely crushed
900g-1.3kg/2-3lb small new potatoes
2 sprigs fresh thyme leaves
300ml/½pint hot, good vegetable stock