Roast Beef with Yorkshire Pudding and Horseradish Sauce
Why this recipe works
- Classic roast method: Starting the beef in a very hot oven develops colour and flavour before the lower roasting temperature cooks the joint more evenly.
- Crisp Yorkshire puddings: Baking the batter in very hot beef suet creates puffed puddings with crisp edges and light, hollow centres.
- Sharpness balances richness: Horseradish, mustard and vinegar bring heat and acidity to balance the beef, suet and creamy sauce.
Get the most out of this recipe
Timing notes
- Rest before carving: Let the beef rest well after roasting so the juices settle and the slices carve more cleanly.
- Use the resting window: The Yorkshire puddings are best baked while the beef rests, keeping the main elements ready at the same time.
- Serve promptly: Yorkshire puddings are at their best soon after baking, while the edges are still crisp and the centres are light.
Texture tips
- Dry the beef first: Patting the joint dry before seasoning helps the surface brown rather than steam in the roasting pan.
- Keep the oven closed: Avoid opening the oven during the first part of baking the Yorkshire puddings, as a sudden temperature drop can stop them rising properly.
- Do not overfill the tin: Filling the tin only partway gives the batter space to climb and helps the puddings set with crisp sides.
Authenticity notes
- Traditional pairing: Roast beef with Yorkshire pudding and horseradish sauce is one of the defining combinations of a British roast dinner.
- Hot fat for rise: Yorkshire puddings rely on very hot fat and a hot oven to create their characteristic puffed shape.
- Sunday roast style: This is a home-style roast built around a carved joint, crisp puddings and a punchy sauce served together at the table.
Make-ahead tips
- Prepare the sauce ahead: The horseradish sauce can be mixed in advance and kept chilled; taste again before serving and adjust the seasoning if needed.
- Re-crisp the puddings: Leftover Yorkshire puddings can be warmed in a 180°C (355°F) oven until crisp again.
- Freeze the cooked elements: Cooked beef slices and Yorkshire puddings can be frozen separately, but the sour cream sauce is best made fresh or kept refrigerated rather than frozen.
Equipment you'll need
Ingredients
Roast beef
Yorkshire puddings
Creamy horseradish sauce
Instructions
- Take the beef out of the fridge 30 minutes before cooking so it loses its chill. Heat the oven to 220°C (430°F). Pat the beef dry, then season all over with the salt and pepper.
- Put the beef in a roasting pan and roast for 15 minutes to brown. Reduce the oven to 180°C (355°F) and continue roasting for 40 to 50 minutes for medium, or until a thermometer reads 60°C (140°F) in the centre. Lift the beef onto a plate to rest, loosely covered, for 20 to 30 minutes.
- While the beef roasts, make the Yorkshire pudding batter: whisk the flour and salt in a bowl, then whisk in the eggs until smooth. Gradually whisk in the milk and water until you have a thin batter, then rest it at room temperature for at least 20 minutes. If it looks lumpy, give it a final whisk just before baking.
- When the beef comes out to rest, turn the oven up to 230°C (445°F). Divide the beef suet between 8 holes of a muffin tin and heat in the oven for 8 to 10 minutes until the fat is very hot and shimmering. Carefully pour the batter into the hot fat, filling each hole about halfway.
- Bake the Yorkshire puddings for 18 to 22 minutes until well risen and deep golden. Do not open the oven door for the first 15 minutes or they may collapse. Keep warm in the switched-off oven with the door ajar while you finish the sauce and carve the beef.
- Stir together the sour cream, horseradish, English mustard and white wine vinegar, then season with a little salt and pepper. Taste and adjust with a touch more horseradish if you like it hotter. Serve the beef sliced with the Yorkshire puddings and horseradish sauce.
Recipe notes
Tips
- For more accurate doneness, use a thermometer: aim for 55°C (130°F) for rare, 60°C (140°F) for medium, or 65°C (150°F) for medium-well, then rest well so the juices settle.
- For the best rise, make sure the suet fat is properly smoking hot before adding the batter, and keep the oven door closed until the puddings have set and coloured.
- If serving vulnerable groups, ensure the beef is cooked to a safe internal temperature and that the eggs in the Yorkshire puddings are fully cooked through.
Substitutions
- Replace sour cream with crème fraîche for a slightly richer, less tangy horseradish sauce.
- Replace white wine vinegar with apple cider vinegar for a fruitier tang in the horseradish sauce.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate the beef and sauce in separate airtight containers. Reheat beef slices in a 180°C (355°F) oven with a splash of water until piping hot; re-crisp Yorkshire puddings for 5 to 7 minutes in the same oven. Freeze sliced beef and Yorkshire puddings (not the sauce) for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 55min (30min active)
- Difficulty: Advanced
- Cuisine: British
-
Allergens:
Eggs Gluten Milk Wheat
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