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


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

  • Easily halved
  • Freezable
Nutrition info

Nutrition per serving

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  • 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

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  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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Show comments
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.