- 1.3kg/3lb lean Hereford rump roast or topside joint
- 15ml/1tbsp English mustard powder
- Salt and freshly milled black pepper
- 175g/6oz strong plain flour
- A pinch of salt
- 2 large eggs, beaten
- 5ml/1tsp fresh thyme leaves
- 300-400ml/10-14floz milk
- 30ml/2tbsp sunflower oil or beef dripping
Red Wine Gravy
- 25g/1oz plain flour
- 450ml/¾pint good, hot beef stock or water
- 300ml/½pint full bodied red wine
- 1.8kg/4lb roasting potatoes, peeled and cut in half
- 100ml/3½floz sunflower or olive oil, or 100g/4oz beef dripping, goose or duck fat
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Place the joint on a chopping board, score the skin, pat dry with absorbent kitchen paper and rub the mustard over the surface and season.
- Place the beef on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with the rich beefy juices. If the bottom of the pan seems a little dry, add a little beef stock or water.
- 1 hour before the end of the cooking time, prepare the Yorkshire puddings. In a large bowl sift the flour and salt together. Make a well in the centre and whisk in the eggs, thyme and enough milk to form a smooth, thick batter, about the consistency of double cream. Cover and leave the batter to rest in the refrigerator for about 30 minutes.
- To prepare the roast potatoes; par-boil the potatoes in a large pan of boiling water for 10 minutes. Meanwhile, heat a large roasting tin with the oil or dripping in the oven for 5-10 minutes. Drain the potatoes and shake well in the pan.
- Remove the roasting tin from the oven and carefully add the potatoes. Toss gently, return to the oven and cook for 45-50 minutes until golden brown.
- When the beef is cooked transfer to a platter and loosely cover with foil. Retain the roasting tin and its content for the gravy.
- To cook the Yorkshire puddings; increase the oven temperature to Gas mark 7, 220°C, 425°F and add the oil or dripping evenly in a 12-hole muffin tin and preheat in the oven for 5 minutes.
- Just before using, re-whisk the batter, adding any extra milk to return to the consistency of double cream and pour into a jug. Remove the hot tin from the oven and immediately pour the batter evenly into each hole, return to the oven and cook for 30-35 minutes, or until golden brown and crisp.
- Meanwhile, to prepare the red gravy; spoon off any excess oil from the tin, leaving about 30ml/2tbsp of meat juices. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment.
- Add the remaining stock, wine and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.
- Serve the beef with all the trimmings and horseradish sauce.