Method

To make the Yorkshire puddings

1. Preheat oven to 200ºc

2. In a large mixing bowl use a whisk to combine the eggs with the flour

3. Add the milk gradually whilst continuing to work the mixture

4. The more the pudding batter is worked in the early stage of making it, the better the pudding will rise when cooked in the oven

5. Once the batter has no lumps, season it with a little salt and set aside to rest for 1 hour

6. Using a small bellini pan, about 8cm in diameter, pour approximately 20ml of vegetable oil into each pan and then around 50ml of Yorkshire pudding batter into pan

7. Place all 4 bellini pans on a rack and place in preheated oven for 10-12 minutes

8. When the pudding has formed its sides and turned a light golden brown, remove tray, lift the puddings out of the bellini pans and return them to the pan upside down for 1-2 minutes (nb. once the Yorkshire puddings have been taken from the oven they can be cooled and reheated before serving with the beef)

9. To make the horseradish cream

10. Semi-whip the cream, stir in the horseradish and season

To roast the beef

1. Turn preheated oven down to 180ºc

2. Season beef with salt and pepper

3. Place a large roasting tray over a medium to high heat and seal the beef on all sides and remove from roasting tray

4. Place carrot, celery and shallots with the thyme in the bottom of the roasting tray and sit beef on top of vegetables

5. Brush beef with mustard

6. Place beef in oven for 1 hour 45 minutes to 2 hours

7. Once beef has been removed from oven, allow it to rest in a cool place for 30 minutes before slicing and serving with Yorkshire puddings, horseradish cream and watercress