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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
Ingredients: T-bone roast 2kg; olive oil; onions 2, sliced; horseradish root 30g, finely grated; 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

1 hour 30 minutes
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

March 25, 2015 at 3:05 pm

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.