Ingredients
- T-bone roast 2kg
- olive oil
- onions 2, sliced
HOT HORSERADISH
- horseradish root 30g, finely grated
- crème fraîche 150g
- lemon juice 2 tbsp
RED WINE GRAVY
- plain flour 2 tbsp
- red wine 450ml
- beef stock 400ml
YORKSHIRE PUDDINGS
- eggs 2 large
- vegetable oil 1 tbsp
- plain flour 100g
- milk 150ml
- watercress or steamed green veg to serve
Method
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 837
- Fat 49.8g
- Carbs 22.6g
- Fibre 2.1g
- Protein 62.4g
- Salt 0.5g