Rare Beef with Mustard Yorkshires
4 garlic cloves; 2tbsp lemon thyme leaves; 1tbsp black peppercorns; 1tbsp wholegrain mustard; 4 anchovies; 2tbsp olive oil; 2.7kg rib of beef (ask your butcher for it French-trimmed), at room temperature; 12-16 potatoes, peeled and halved or quartered; 4tbsp sunflower oil; For the Yorkshires: 175ml full-fat milk; 2 large eggs and 1 large egg white; 1tbsp wholegrain mustard; 115g/4oz plain flour; 1/4tsp salt; Goose fat or sunflower oil.
1. Heat oven to 220C. Using a large pestle and mortar, grind the garlic, thyme, peppercorns, mustard, anchovies and olive oil to a paste. Rub the mixture all over the beef and put in a large roasting tin. Roast for 25 minutes, then turn down the oven to 160C.
2. Remove the pan from the oven, add the potatoes and toss in the fat, adding four tablespoons of sunflower oil. Return to the oven for another 90 minutes for rare; two hours for medium rare.
3. Meanwhile, make the Yorkshires. Make the milk up to 225ml with water. Beat the eggs, egg white, mustard and milk together, then gradually add the flour and quarter of a teaspoon of salt - the batter should be the consistency of thin double cream. Pour into a jug.
4. Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220C.
5. Put one tablespoon of goose fat or oil into each of the eight large Yorkshire pudding tins and heat for 15 minutes in the oven, with the potatoes on a lower shelf. Pour the batter into the tins, then cook for 15-20 minutes, without opening the oven, until risen and golden. Serve with horseradish, gravy and your favourite veg.