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  • 2kg T-bone roast
  • olive oil
  • 2 onions
    sliced

HOT HORSERADISH

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 veg
    to serve

Nutrition:

  • 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.

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