Ingredients:

1.5 kg piece roasting beef (eg, rib eye/scotch fillet, sirloin, rump or topside)

2 tbsp dijon mustard

Horseradish Yorkshire Puddings:

2 cups plain flour

1 tsp salt

1¼ cups milk

3 tbsp creamed horseradish

4 eggs, lightly beaten

2 tbsp olive oil

Method:

Preheat oven to 200°C.

Trim beef of any visible fat. Smear the mustard over the beef. Place the beef on a rack in a roasting dish.

Roast for 15 minutes. Reduce heat to moderate 180°C and cook for a further 45 minutes for rare, 60 minutes for medium or 70 minutes for well done. For ease and accuracy, use a meat thermometer.

Remove beef from oven, loosely cover with foil and rest for 20 minutes to let the meat fibres relax and reabsorb their juices before serving.

While beef is resting cook the yorkshire puddings.

Horseradish Yorkshire Puddings:

Make the Yorkshire pudding batter while the beef is cooking.

Sift the flour and salt into a bowl and beat in the milk, horseradish and eggs until smooth.

To cook puddings, spoon the oil into 12 non-stick ½-cup muffin holes.

Place the muffin pan in the oven to heat for five minutes.

Take muffin pans out of the oven and pour in the batter. Bake for 20-25 minutes or until puffed up and cooked.

To serve:

Carve beef into thin slices and serve with the horseradish yorkshire puddings, gravy, roast potatoes and steamed vegetables.

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