Roast Beef Supper

Ingredients

• 500 g Topside Beef
• 2.75 tsp Sea Salt
• 1.25 tsp Black Pepper
• 2 pcs Eggs
• 70 g Plain Flour
• 100 ml Whole Milk
• 2 tbsp Beef Dripping
• 1 pcs Onion
• 1 pcs Carrot
• 1 pcs Celery
• 20 g Butter
• 1 tbsp Tomato Paste
• 150 ml Red Wine
• 300 ml Beef Stock
• 1 tsp Worcestershire Sauce
• 60 ml Double Cream
• 2 tbsp Horseradish Sauce
• 1 tbsp Parsley

Method

1. Pat {topside_beef} dry, season all over with {sea_salt} and {black_pepper}, and leave uncovered in the fridge overnight so the surface dries and the crust roasts deeply.
2. Whisk {eggs}, {plain_flour}, {whole_milk} and a pinch of {sea_salt} in a bowl until smooth and the texture is like thin pancake batter, then rest so the puddings rise evenly.
3. Bring the dry-brined {topside_beef} to room temperature, then roast on a tray at high heat until browned, lower the oven and continue until an instant-read thermometer reaches medium-rare and the fat smells nutty.
4. Transfer the roasted {topside_beef} to a warm plate and rest well so the juices settle and the slices stay rosy rather than running onto the board.
5. Finely dice {onion}, {carrot} and {celery} so they cook down quickly for a savoury gravy base.
6. Set the roasting tray over medium heat, add {butter}, then sweat the prepared {onion}, {carrot} and {celery} with a little {sea_salt} until soft and lightly golden. Stir in {tomato_paste} until darkened, deglaze with {red_wine} and reduce until syrupy, then add {beef_stock} and {worcestershire_sauce} and simmer until glossy and full flavoured.
7. Put a muffin tin with {beef_dripping} into a hot oven until the fat is smoking, because hot fat is what gives Yorkshire puddings their dramatic lift and crisp edges.
8. Pour the rested batter into the smoking {beef_dripping} tin and bake at high heat without opening the oven until the Yorkshire puddings are deeply browned, tall and crisp.
9. Stir {double_cream} with {horseradish_sauce} and a little {black_pepper} until cool, thick and punchy enough to cut the richness of the beef.
10. Slice the rested {topside_beef} thinly across the grain so each piece stays tender and neatly carved.
11. Arrange the sliced {topside_beef} with the hot Yorkshire puddings, spoon over the {beef_stock} gravy, add the horseradish cream, and finish with {parsley} and a final pinch of {sea_salt}.