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

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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

  • 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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Nutritional Information

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