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Roast T-bone joint with hot horseradish sauce, red wine gravy and proper Yorkshires

T-Bone Joint with Horseradish Sauce, Red Wine Gravy and Yorkshire Pudding

Roast T-bone joint with hot horseradish sauce, red wine gravy and proper Yorkshires

Name: Roast T-bone joint with hot horseradish sauce, red wine gravy and proper Yorkshires
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: British
Ingredients: 2kg T-bone roast; olive oil; 2 onions sliced; 30g horseradish root finely grated; 150g crème fraîche; 2 tbsp lemon juice; 2 tbsp plain flour; 450ml red wine; 400ml beef stock; 2 large eggs; 1 tbsp vegetable oil; 100g plain flour; 150ml milk; watercress or steamed green veg to serve

Published: March 25, 2015 at 3:05 PM

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Serves 6

Easy

Total time: 1 hr and 30 mins

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Find out the best way to cook this T-bone joint of beef in this easy-to-follow recipe. Served with horseradish, red wine gravy and the best Yorkshires, it will beat your favourite Sunday roast hands down. One for all the family or better still, for a special occasion

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Ingredients

Nutrition

2kg T-bone roast
olive oil
2 onions

sliced

HOT HORSERADISH

30g horseradish root

finely 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 veg

to serve

Nutrition: per serving

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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