Roast Beef With Yorkshire Pudding And Horseradish Sauce

2.5 kg sirloin or beef
Black pepper

Yorkshire Pudding
125 g plain flour
½ teaspoon salt
2 eggs
30 cl milk
1 tablespoon cold water

Horseradish Sauce
60 g horseradish root, soaked in cold water for 1 hour, washed, and pared with a knife into very thin shreds
15 cl double cream
1 teaspoon sugar
½ teaspoon dry mustard
½ teaspoon salt
½ teaspoon white pepper
2 teaspoons white wine vinegar

Put the beef into a roasting tin, without adding fat. Sprinkle the beef with pepper. Roast in a hot oven at 220º C for 15 minutes. Lower the heat to 190º C for the rest of the cooking time, allowing 15 minutes per 500 g. Baste the meat frequently with the pan juices. The beef should be served underdone, and should be placed in a heated dish and left to rest for 15 minutes before carving.

To make the Yorkshire pudding, sieve the flour and the salt together into a mixing bowl. Add the eggs and stir. Add half the milk slowly, and stir until the mixture is smooth. Add the remaining milk slowly and beat the batter well. Then beat in the cold water. About 15 minutes before the beef is ready, pour 2 tablespoons of its fat into a 25cm square tin. Put the tin in the oven, and when the fat is sizzling hot, pour in the pudding batter and bake it at the top of the oven for 30 minutes. The meat should be removed 15 minutes earlier to rest before carving. The pudding should be well risen, puffy, crisp, and brown on the top and bottom, and should be served, cut in squares, straight from the tin in which it is baked.

To make the horseradish sauce, whip the cream until it forms stiff peaks. And fold in the horseradish, sugar, mustard, salt, pepper, and vinegar. Serve cold.