Roast Beef with all the Trimmings

Prep Time: 15 mins

Cook Time: 1hr 20 mins

Serves: 6 people

To Cook Rare: 20 mins per 450g plus 20mins

To Cook Medium: 25 mins per 450g plus 25 mins

To Cook Well done: 25 mins per 450g plus 25 mins


  • 3kg topside or silverside
  • 1 tbsp English mustard powder


For the Yorkshire Puddings

  • 175g strong plain flower
  • Pinch of salt
  • 2 large eggs, beaten
  • 1 tsp fresh thyme leaves
  • 300 – 400ml milk
  • 2 tbsp sunflower oil or beef dripping


For the Red Wine Gravy

  • 25g Plain Flour
  • 450ml Good, Hot Beef Stock
  • 300ml Full Bodied Red Wine

For the Roast Potatoes

  • 8kg Roasting Potatoes, peeled and halved
  • 100ml oil or Beef Dripping


  • Pre-heat the oven to 180-190 C, 160 – 170 C fan or Gas Mark 4-5


  • 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 for the preferred calculated cooking time, basting occasionally with the rich beef juices.  If the bottom of the pan seems a little dry, add in a little beef stock or water.


  • 1 hour before the end of 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 mins.  (You can make this the day before and leave it in the fridge)


  • To prepare the roast potatoes; par boil the potatoes in a large pan of boiling water for 10 mins.  Meanwhile, heat a large roasting tin with the oil or dripping in the oven for 5-10 mins.  Drain the potatoes and shake well in the pan.


  • Remove the roasting tin from the oven and carefully add the potatoes.  Toss gently and return to the oven, cook for 45-50 mins 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 temp to 220 C, 200 C fan or gas mark 7.  Add the oil or dripping evenly in a 12-hole muffin tin and pre-heat in the oven for 5 mins.


  • Just before re-using, re-whisk the batter, adding any extra milk to return to the previous 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 mins, or until golden brown and crisp.


  • Meanwhile, to prepare the red wine gravy; spoon off any excess oil from the meat tin, leaving about 2 tbsp 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, scrapping 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 mins, stirring occasionally or until reduced to a well-flavoured gravy.  Strain before serving.


  • Serve the beef with all the trimmings and a dash of horseradish sauce.

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