RARE BEEF WITH MUSTARD YORKSHIRES

Rare beef with mustard Yorkshires image

Roast beef is always an impressive dish to bring to the table, make it extra special with Sara Buenfeld's recipe

Provided by Sara Buenfeld

Time 3h25m

Number Of Ingredients 14

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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
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

Steps:

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.
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.
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.

Nutrition Facts : Calories 767 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 60 grams protein, Sodium 0.75 milligram of sodium