Roast T-bone joint with hot horseradish sauce, red wine gravy and proper Yorkshires
- Preparation and cooking time
- Total time
- Easy
- Serves 6
- 2kg T-bone roast
- olive oil
- 2 onionssliced
HOT HORSERADISH
- 30g horseradish rootfinely grated
- 150g crème fraîche
- 2 tbsp lemon juice
RED WINE GRAVY
- 2 tbsp plain flour
- 450ml red wine
- 400ml beef stock
YORKSHIRE PUDDINGS
- 2 large eggs
- 1 tbsp vegetable oil
- 100g plain flour
- 150ml milk
- watercress or steamed green vegto serve
- kcal837
- fat49.8g
- carbs22.6g
- fibre2.1g
- protein62.4g
- salt0.5g
Method
step 1
Heat the oven to 230C/fan 210C/gas 8. Score the beef fat and rub into the scores and all over with 1 tbsp olive oil, salt and pepper. Stand upright in a roasting tin and roast for 30 minutes. Surround with the sliced onions, drizzle with 1 tbsp oil and return to the oven for 30 minutes. Transfer the beef to a platter. Spoon excess fat from the tin and save for the Yorkshires. Tent the beef loosely with foil and rest in a warm place for 30 minutes.
step 2
While the joint cooks, make the horseradish sauce and the Yorkshire batter. Stir the grated horseradish into the crème fraîche with the lemon juice and season.
step 3
Blend or whisk the eggs, oil, flour, milk and 150ml water together to make a smooth batter. Leave the batter to rest for 15 minutes if possible. Spoon a tsp of beef dripping or oil into each hole of a 12-hole muffin tin and put in the oven for 5 minutes to heat up. Divide the Yorkshire batter between the moulds and cook 20 minutes. The Yorkshires should be deeply golden and puffed up.
step 4
While the Yorkshires cook, put the beef roasting tin over a medium heat and sprinkle the flour over the onions. Cook, stirring, for a minute or two to cook out the flour then gradually add the red wine and stock, whisking to prevent lumps. Bring to the boil and simmer for 5 minutes until thickened. Add any juices that collect in the platter under the rested beef and stir well. Strain through a sieve into a jug and keep warm. Carve the beef into thick slices and serve with the gravy, horseradish, Yorkshires and watercress or steamed green veg.