Roast beef is always an impressive dish to bring to the table, make it extra special with Sara Buenfeld's recipe
Ingredients
- 4 garlic cloves
- 2 tbsp lemon thyme leaf
- 1 tbsp black peppercorns
- 1 tbsp wholegrain mustard
- 4 anchovies
- 2 tbsp olive oil
- 2.7kg rib of beef (mine was a large 2-rib), French trimmed and at room temperature
- 12-16 potatoes, peeled and halved, or quartered
- 4 tbsp olive oil
For the yorkshires
- 175ml full-fat milk
- 2 large eggs and 1 large egg white
- 1 tbsp wholegrain mustard
- 115g plain flour
- goose fat (from a can) or sunflower oil
Method
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Heat oven to 220C/fan 200C/gas 7. Using a large pestle and mortar, grind the garlic, thyme, peppercorns, mustard, anchovies and olive oil to a paste. Rub the mixture all over the beef and put in a large roasting tin. Roast for 25 mins, then turn down the oven to 160C/fan 140C/gas 3. Remove the pan from the oven, add the potatoes and toss in the fat, adding 4 tbsp sunflower oil. Return to the oven for another 90 mins for rare; 2 hrs for medium rare.
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Meanwhile, make the Yorkshires. Make the milk up to 225ml/8fl oz with water. Beat the eggs, egg white, mustard and milk together, then gradually add the flour and ¼ tsp salt – the batter should be the consistency of thin double cream. Pour into a jug. Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220C/fan 200C/gas 7.
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Put 1 tbsp goose fat or oil in each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven, with the potatoes on a lower shelf. Pour the batter into the tins, then cook for 15-20 mins, without opening the oven, until risen and golden. Serve with horseradish, gravy and your favourite veg.