Rare beef with mustard Yorkshires

Ingredients

• 4 garlic cloves
• 2 tbsp lemon thyme leaf
• 1 tbsp black peppercorns
• 1 tbsp wholegrain mustard
• 4 anchovies
• 2 tbsp olive oil
• 2.7kg rib of beef (mine was a large 2-rib), French trimmed and at room temperature
• 12-16 potatoes, peeled and halved, or quartered
• 4 tbsp olive oil

For the yorkshires

• 175ml full-fat milk
• 2 large eggs and 1 large egg white
• 1 tbsp wholegrain mustard
• 115g plain flour
• goose fat (from a can) or sunflower oil

Description

Method

• STEP 1

  Heat oven to 220C/fan 200C/gas 7. Using a large pestle and mortar, grind the garlic, thyme, peppercorns, mustard, anchovies and olive oil to a paste. Rub the mixture all over the beef and put in a large roasting tin. Roast for 25 mins, then turn down the oven to 160C/fan 140C/gas 3. Remove the pan from the oven, add the potatoes and toss in the fat, adding 4 tbsp sunflower oil. Return to the oven for another 90 mins for rare; 2 hrs for medium rare.

• STEP 2

  Meanwhile, make the Yorkshires. Make the milk up to 225ml/8fl oz with water. Beat the eggs, egg white, mustard and milk together, then gradually add the flour and ¼ tsp salt – the batter should be the consistency of thin double cream. Pour into a jug. Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220C/fan 200C/gas 7.

• STEP 3

  Put 1 tbsp goose fat or oil in each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven, with the potatoes on a lower shelf. Pour the batter into the tins, then cook for 15-20 mins, without opening the oven, until risen and golden. Serve with horseradish, gravy and your favourite veg.