You really need good quality beef for this. I generally use rib, but sirloin or ribeye are fine too. A good layer of fat on it won't hurt. First thing to do is preheat the oven to 230℃ (445℉), and then season the beef with the salt, pepper and mustard. Prepare a roasting tin by placing slices of onion, celery and carrot in a single layer, and then pop the beef on top. Pour in a centimetre (half an inch) of boiling water, and put the whole lot into the oven. After 20 minutes, turn down the temperature to 180℃ (356℉) for the remaining time. Use the chart below to calculate your cooking time:
- Rare - 11 mins per 450g / pound
- Medium - 14 mins per 450g / pound
- Well done - 16 mins per 450g / pound
A better way to work out the cooking time is stick a meat thermometer into the thickest part of the beef. Note that the beef needs to be rested for 20 - 30 minutes after coming out of the oven, and its internal temperature will continue to rise.
- Rare - out of the oven: 48 - 52°C (118 - 126℉). After resting: 55 - 60°C (131 - 140℉)
- Medium rare - out of the oven: 55 - 59°C (131 - 138℉). After resting: 61 - 65°C (142 - 149℉)
- Medium - out of the oven: 60 - 66°C (140 - 151℉). After resting: 66 - 70°C (151 - 158℉)
Once the meat is out of the oven, loosely tent it in foil, and turn the oven up as high as it will go.
For the Yorkshire puddings
There's an awful lot of debate about how to make Yorkshires, but this is how I do it. Mix the flour, salt and eggs, then gradually add the milk/water mix, and stir until you have a mixture the consistency of paint. Puddings can be made in one large tin, or individually in muffin tins. You should have enough batter to make 6 individual puddings. If you are using a metal tin, you'll need to grease it with goose fat, lard, or oil, and heat it on the stove top until it smokes. If you're using silicon, omit this step unless you want a cooker covered in molten rubber.
Spoon the mixture into tins, and put in the oven for 15-20 minutes. Do not open the oven door during this time.
For the gravy
Shortly before the puddings are finished, remove the foil from the beef and strain the liquid from the roasting tray. Discard the onion, celery and carrot. Stir in one or two spoonfuls of flour and whisk until smooth. Bring to almost boiling.
Thinly slice the beef and serve with Yorkshire puddings, roast potatoes, seasonal vegetables and gravy. And a dollop of horseradish sauce, of course. Sit back and enjoy one of the greatest dishes ever invented!