Ingredients
- 2kg T-Bone Roast
- 2 onions, sliced
- Olive oil
- Freshly ground salt and pepper, to season
- 30g horseradish root, finely grated
- 150g creme fraiche
- 2 tbsp lemon juice
- Freshly ground salt and pepper, to season
- 100g plain flour
- 2 eggs, large
- 150ml milk
- 150ml water
- 1 tbsp vegetable oil
- 450ml red wine
- 400ml beef stock
- 2 tbsp plain flour
- Watercress, or steamed green vegetables, if desired
Method
- Preheat the oven to 230 degrees C / 450 F / Gas Mark 8.
- Score the beef fat with a knife. Mix 1 tbsp of olive oil with a pinch of salt & pepper, then rub this mixture all over the joint of beef, making sure that it goes into the scores. Stand the joint upright in a roasting tin and pop it into the oven for 30 minutes.
- Whilst the beef is cooking, make the horseradish sauce and the batter for the Yorkshire puddings.
- To make the horseradish sauce, stir the grated horseradish into the creme fraiche with the lemon juice, then season to taste.
- To make the batter for the Yorkshire puddings, whisk together the flour, eggs, milk, water and vegetable oil until it reaches a smooth consistency. Leave the batter to rest for 15 minutes if possible.
- After 30 minutes, remove the joint from the oven, surround it with the sliced onions, drizzle it with 1 tbsp of olive oil and return it to the oven for another 30 minutes.
- Once fully cooked, transfer the beef to a serving plate, cover it with a tent of tin foil and leave it to rest in a warm place for 30 minutes.
- Spoon the excess fat out of the roasting tin and use this to cook the Yorkshire puddings. Put 1 tsp of the oil into each hole of a 12-hole muffin tin and pop the tin into the oven for 5 minutes to allow the oil to heat up again. Then, divide the Yorkshire pudding batter between the 12 muffin moulds and cook in the oven for 20 minutes, until they become golden and puffed up.
- Whilst the Yorkshire puddings are cooking, make the red wine gravy. [NB: If required, now would be a good time to prepare and cook the steamed vegetables.] Place the beef roasting tin over a medium heat (i.e. on the hob) and sprinkle the flour over the onions. Cook the onions, making sure that you stir them, for a minute or two to cook out the flour. Next, gradually add the red wine and beef stock, whisking the mixture as you do so in order to prevent lumps from forming. Bring to the boil and simmer for approximately 5 minutes, until thickened, then add any juices that have collected on the serving plate under the rested beef and stir well. Finally, strain the mixture through a sieve into a jug and keep it warm.
- Carve the beef into thick slices and serve with the Yorkshire puddings, steamed vegetables (or watercress), gravy and horseradish.