zoom Mustard-Rubbed Roast Beef

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    Mustard-rubbed roast beef

    There are four things that are a must with roast beef – horseradish sauce, mustard, Yorkshire pudding and a lovely rich gravy.

    • Preparation time: 5 minutes
    • Cooking time: 105 minutes
    • Total time: 1 hour 50 minutes 60 minutes 50 minutes

    Serves: 8 with leftovers


    Aberdeen Angus Dry Aged Rump Joint, about 2kg (available only from Waitrose Entertaining)
    2 tbsp mustard, such as Waitrose Tewkesbury Mustard or Dijon

    For the Yorkshire puddings:

    100g Plain flour
    1 medium egg, beaten
    250ml milk
    8 tsp vegetable oil


    1. Preheat the oven to 180°C, gas mark 4. Weigh the beef to calculate the cooking time (allow 20 minutes per 500g, plus 20 minutes for rare; 25 minutes per 500g, plus 25 minutes for medium; 30 minutes per 500g, plus 30 minutes for well done). Place the beef in a roasting tin, rub the mustard over the skin, season and place in the oven.
    2. Meanwhile, make the Yorkshire puddings. Sieve the flour and a pinch of salt into a mixing bowl. Make a well in the centre, pour in the egg and milk, and stir into the flour to form a thick, smooth batter that coats the back of a spoon. Cover and chill in the fridge for 30 minutes. About 5 minutes before taking the beef out of the oven, pour 1 teaspoon of oil each into eight holes of a 12-hole muffin tin. Heat in the oven for 5 minutes.
    3. When the beef is cooked, transfer it to a warm plate, cover loosely with foil and rest for 20 minutes. Meanwhile, remove the muffin tin and increase the oven temperature to 220°C, gas mark 7. Check to see if the oil is hot enough (it should sizzle as the batter is poured in). Divide the batter evenly between the oil-filled holes and bake the puddings for 20 minutes or until golden and well risen. Serve the beef and Yorkshire puddings with extra mustard, spoonfuls of creamed horseradish sauce and a jug of hot beef gravy.

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