This is a dead simple recipe for absolutely succulent roast beef and tasty Yorkshire puddings to mop up the juices. Use twice the amount of horseradish if you like it hot, or omit it altogether if you’re not a fan.
- 1.5kg beef topside joint
- 50g beef dripping
- 3 tbsp. English mustard
- Black pepper
- 140g plain flour
- 200ml milk
- 100ml water
- 1 egg
- 1 tsp. creamed horseradish
- Sunflower oil
- 300ml beef stock
Preheat the oven to 200C/gas mark 6.
Trim the beef joint of any membrane or fatty bits and then rub the mustard and beef dripping into the flesh. Season liberally with the black pepper.
Put the beef into a large roasting tin and then cook for 80 minutes. Once cooked, remove from the oven and cover well with foil so that the joint can rest. Put the juices into a large jug.
Prepare the pudding batter by mixing the water and milk into one large jug.
In a separate bowl, sift the flour. Make a well in the centre of the flour and crack the egg into the well. Add the horseradish to the egg and then start to fold the flour into the egg.
Slowly pour the milk and water mixture into the egg and flour and whisk well until everything is combined and smooth.
Turn the oven up to 240C/gas mark 8 and heat a muffin tin for five minutes.
Remove the tin from the oven and drizzle a little bit of oil into each indent.
Spoon the batter into the muffin tin and cook for 10 minutes. Turn the oven down to 200C and cook for a further ten minutes.
Whilst the Yorkshire puddings are cooking, make the gravy by heating the beef juices. Skim them to get rid of any fat and then add the beef stock and bring to the boil. Cook for about ten minutes or until thickened.
Serve the dinner with thick slices of roast beef covered with the gravy and a couple of Yorkshire puddings on the side.