Rare beef with mustard Yorkshires

Rare beef with mustard Yorkshires

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(4 ratings)

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Cooking time

Prep: 1 hr Cook: 2 hrs, 25 mins

Skill level

Moderately easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Easily halved
  • Freezable
Nutrition info

Nutrition per serving

kcalories
767
protein
60g
carbs
41g
fat
41g
saturates
14g
fibre
3g
sugar
2g
salt
0.75g

Ingredients

  • 4 garlic cloves
  • 2 tbsp lemon thyme leaves
  • 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

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Method

  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.
  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.
  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.

Recipe from Good Food magazine, March 2007

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Comments

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marandha2774's picture

My mum used to part cook the roast, then pour the batter around it in the same pan for the last hour of cooking. The pudding has a different flavour depending on the juices from the roast of beef, lamb, pork or chicken.
For variations, I also add dried herbs to the pudding batter, depending on the roast - mint for lamb, sage for pork, thyme for beef, or just mixed herbs.

heamish's picture
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Yorkshires were awesome, beef was out of this world,good timings in recipe and really good process flow, roll on Christmas 2012

mrscoltman's picture
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I use this as my foolproof recipe for yorkshire puddings. They are perfect every time and the mustard adds to the depth of the flavour without overpowering. I just use whatever mustard I have available be it powder or otherwise. My husband loves these and cannot get enough of them. He regularly eats 4 or 5 in one sitting. Whatever I have left I freeze in plastic bags and they only take 5 minutes straight from the freezer in a 200 degrees celsius oven. My mum even makes them now she loves them too!

alisoncox's picture

I make toad in the hole (yorkshires) with powdered English Mustard (2 tsp) recipe 9750 on site. Cant taste mustard but family love the recipe. Hope this helps.

enyatoo's picture

I have not made this yet, and i am curious as to how the Yorkshires turned out before I make them. I've made hundreds ,never with mustard. Any comments before i try. ;o)

philinbrighton's picture
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This is a great crust, it's not at all fishy it's just got a great intense saltiness.

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