Name: Rare beef with mustard Yorkshires
Prep time: 1 h
Cook time: 1 h
Yield: 8
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 -

Ingredients for - Rare beef with mustard Yorkshires

1. 4 garlic cloves

2. 2 tbsp lemon thyme leaf

3. 1 Tbsp black peppercorns

4. 1 tbsp wholegrain mustard

5. 4 anchovies

6. 2 tbsp olive oil

7. 2.7kg rib of beef (mine was a large 2-rib), French trimmed and at room temperature

8. 12-16 potatoes , peeled and halved, or quartered

9. 4 tbsp olive oil

10. 175ml full-fat milk

11. 2 large eggs and 1 large egg white

12. 1 tbsp wholegrain mustard

13. 115g plain flour

14. goose fat (from a can) or sunflower oil

How to cook deliciously - Rare beef with mustard Yorkshires

1 . Stage

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 . Stage

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 . Stage

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.