Rare beef with mustard Yorkshires

Rare beef with mustard Yorkshires

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(5 ratings)

Prep: 1 hr Cook: 2 hrs, 25 mins

More effort

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: per serving

  • kcal767
  • fat41g
  • saturates14g
  • carbs41g
  • sugars2g
  • fibre3g
  • protein60g
  • salt0.75g
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  • 4 garlic cloves
  • 2 tbsp lemon thyme leaf
  • 1 tbsp black peppercorns
  • 1 tbsp wholegrain mustard
  • 4 anchovies



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2.7kg rib of beef (mine was a large 2-rib), French trimmed and at room temperature



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 12-16 potatoes, peeled and halved, or quartered



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the yorkshires

  • 175ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 large eggs and 1 large egg white



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp wholegrain mustard
  • 115g plain flour
  • goose fat (from a can) or sunflower oil


  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.

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Comments, questions and tips

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26th Sep, 2014
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.
25th Dec, 2011
Yorkshires were awesome, beef was out of this world,good timings in recipe and really good process flow, roll on Christmas 2012
16th Sep, 2011
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!
22nd Apr, 2010
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.
22nd Apr, 2010
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
24th Oct, 2009
This is a great crust, it's not at all fishy it's just got a great intense saltiness.
1st Mar, 2014
I have children who are intolerant to cow's milk. What alternative can be used in the recipe fro Yorkshire pudding?
goodfoodteam's picture
10th Mar, 2014
Hi there, thanks for getting in touch. You could try the recipe with soya milk instead.
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