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

  • serves 6
  • Easy

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



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


  • horseradish root 30g, finely grated
  • crème fraîche 150g
  • lemon juice 2 tbsp


  • plain flour 2 tbsp
  • red wine 450ml
  • beef stock 400ml


  • eggs 2 large
  • vegetable oil 1 tbsp
  • plain flour 100g
  • milk 150ml
  • watercress or steamed green veg to serve


  • 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.

Discover more of our Yorkshire recipes here...

Best Yorkshire Pudding Recipe

Check out more of our roast beef recipes here, too...

Picanha Meat Recipe with Bean Salad

Nutritional Information

  • Kcals 837
  • Fat 49.8g
  • Carbs 22.6g
  • Fibre 2.1g
  • Protein 62.4g
  • Salt 0.5g