Preheat the oven to 240C/fan 220C/gas 9, or as high as it will go.
Rub the outside of the joint with soft beef dripping or olive oil and season with salt and pepper. Place in a roasting tin and cook in the oven for 15 minutes until nicely browned all over. Then lower the oven temperature to 190C/fan170C/gas 5 and cook for your required time.
Half an hour before the beef is ready, make the Yorkshire pudding batter. Sift the flour and salt into a bowl. Make a well in the centre and break the eggs. In a jug mix the milk with 300ml cold water. Using a hand-held elextric whisk, gradually beat half of the milk mixture into the bowl, then beat for 2-3 minutes to make a smooth batter. Stir in enough of the rest of the milk mixture to make a batter with the consistency of double cream. Leave to stand for 30 minutes
Remove the beef from the oven and turn the oven temperature back up to 220C/fan200C/gas 7. Lift the beef onto a carving board and loosely cover with a sheet of foil. Leave it somewhere warm (ideally on the top of the hob) to rest for 30 minutes.
Put some fat from the tin into the holes of a 12-hole large muffin tin. Put in the oven for 5 minutes until smoking hot (drops of batter should sizzle immediately in it). Remove carefully, pour in enough batter to fill the holes three-quarters full and return to the oven for 25-30 minutes or until puffed up and golden.
Meanwhile, make the gravy. Pour away any excess fat from the roasting tin. Place the roasting tin directly over a medium heat on the hob and sprinkle with the flour. Stir well with a small whisk, then add a little stock and stir again, scraping the base to release the juices. Add the rest of the stock and simmer until reduced to a well-flavoured gravy. Strain into a small saucepan, season, and keep hot.
Uncover the beef and add any juices from the carving tray to the gravy. Carve the beef as thinly as you can and serve with the Yorkshire puddings, gravy, horseradish sauce and some English mustard. Serves 6.View more Beef recipes...