Rare beef with mustard Yorkshires

• garlic cloves↗4
• lemon thyme leaf↗2 tbsp tbsp
• black peppercorns↗1 tbsp tbsp
• wholegrain mustard↗1 tbsp tbsp
• anchovies↗4
• olive oil↗2 tbsp tbsp
• rib of beef↗2.7kg kg

  (mine was a large 2-rib), French trimmed and at room temperature

• potatoes↗12-16

  peeled and halved, or quartered

• olive oil↗4 tbsp tbsp
• full-fat milk↗175ml ml
• large eggs↗2

  and 1 large egg white

• wholegrain mustard↗1 tbsp tbsp
• plain flour↗115g g
• goose fat↗

  (from a can) or sunflower oil

Step-by-step instructions

1. 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.

2. 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.

3. 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.