- 1.3kg (2 1/2lb) joint beef topside
- 30ml (2tbsp) grainy mustard
- 30g (1oz) fresh thyme
- 30g (1oz) fresh rosemary
- 30ml (2tbsp) sunflower oil
- 2 parsnips, each one cut into 8
- 2 large carrots, grated
- 2 turnips or 1 swede, peeled and cut into chunks
- 15ml (1tbsp) red wine vinegar
- 150g plain flour
- 3 eggs
- 250ml (9fl oz) semi-skimmed milk
- Heat the oven to gas 6, 200ºC, fan 180ºC fan. Take the beef out of the fridge about 20 minutes before it goes in the oven to come up to room temperature. Rub the beef all over with the grainy mustard and some salt. Finely chop about 1 tbsp of each of the herbs and set these aside for the Yorkshires. Roughly chop the rest and scatter these and all the veg into a medium-size roasting tray. Toss with half the oil, vinegar and some salt and pepper, toss everything together. Place the beef on top.
- Roast in the oven for 50 minutes for medium-rare beef, take it out halfway through pour the juices into a jug and turn the veg. Add an extra 5-15 minutes for medium to well done. While the beef cooks make the batter, whisk the flour and eggs with a pinch of salt until you have a really thick but lump-free mixture. Start adding the milk when it becomes hard to whisk the batter anymore. Mix until lump-free, then stir in the herbs.
- 10 minutes before the end of the beef cooking time fill 12 holes of a muffin tin with a little vegetable oil and put this in the oven. Take the beef out and cover with foil to rest the meat, put the veg back in the oven, on the bottom shelf to crisp up. Divide your batter between the oiled holes and put it back in the oven, above the veg. Cook for 25 minutes, until puffed up and golden, don’t open the door during this time or the puddings will sink.
- Thinly slice the meat, saving a portion for your leftover recipe, about 150g (5oz). Serve with the Yorkshires and root veg, warm the reserved juices from the pan and drizzle these on top.