Name: Rare beef with mustard Yorkshires
Prep time: 1 h
Cook time: 2 h 25 min
Total time: 3 h 25 min
Yield: 8
Cuisine: British
Ingredients: 4 garlic cloves; 2 tbsp lemon thyme leaf; 1 tbsp black peppercorns; 1 tbsp wholegrain mustard; 4 anchovies; 2 tbsp olive oil; 2.7kg rib of beef (mine was a large 2-rib), French trimmed and at room temperature; 12-16 potatoes peeled and halved, or quartered; 4 tbsp olive oil; 175ml full-fat milk; 2 large eggs and 1 large egg white; 1 tbsp wholegrain mustard; 115g plain flour; goose fat (from a can) or sunflower oil

4 garlic cloves
2 tbsp lemon thyme leaf
1 tbsp black peppercorns
1 tbsp wholegrain mustard
4 anchovies
2 tbsp olive oil
2.7kg rib of beef
(mine was a large 2-rib), French trimmed and at room temperature
12-16 potatoes
peeled and halved, or quartered
4 tbsp olive oil

For the yorkshires

175ml full-fat milk
2 large eggs
and 1 large egg white
1 tbsp wholegrain mustard
115g plain flour
goose fat
(from a can) or sunflower oil

Method

step 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.
step 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.
step 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.