Ingredients Jump to Instructions ↓

  1. 1 1/2 kg piece rib eye/scotch fillet

  2. 2 tbsp dijon mustard

  3. roast potatoes , steamed vegetables to serve

  4. 2 cups plain flour

  5. 1 tsp salt

  6. 1 3/4 cups milk

  7. 3 tbsp creamed horseradish

  8. 4 eggs , lightly beaten

  9. 2 tbsp olive oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200C. Brush the beef roast lightly with oil and brown on all sides in a moderately-hot frypan. Season beef with salt and pepper, then smear the mustard over the beef.

  2. Place beef on a rack in a roasting dish. Roast for 60 minutes for rare, 75 minutes for medium and 90 minutes for well done. For ease and accuracy use a meat thermometer.

  3. Remove beef, cover loosely with foil and rest for 20 minutes before carving. Begin cooking the Yorkshire puddings whilst the beef roast is resting. To serve, slice the beef roast into thin slices with the Yorkshire puddings and steamed vegetables.


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