Triple-mustard roast beef and Yorkshire pudding
Serves: 6
Prep time: 40 minsTotal time: 
Recipe photograph by Maja Smend
Triple-mustard roast beef and Yorkshire pudding
Topside is a lean but tender cut that roasts well and carves into thin slices, perfect for Sunday lunch
Serves: 6
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
860Kcal
Fat
44gr
Saturates
17gr
Carbs
41gr
Sugars
10gr
Fibre
7gr
Protein
75gr
Salt
1.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- a 1.5kg Taste the Difference topside beef roasting joint
- 1 tbsp plain flour
- ½ tbsp English mustard powder
- 1 tbsp chopped fresh thyme
- ½ tsp garlic granules
- 1 large onion
- 1 tbsp olive oil
For the glaze and gravy
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 2 tbsp demerara sugar
- 3 tbsp plain flour
- 150ml cider
- 600ml beef stock (made using 1 stock pot or cube)
For the Yorkshires
- 175g plain flour
- 4 medium eggs
- 275ml semi- skimmed milk
- 2 tbsp wholegrain mustard
- 3-4 tbsp vegetable oil or lard
Step by step
- Unwrap the beef joint and pat dry. Mix the flour with the mustard powder, thyme, garlic granules and seasoning. Slice the onion thickly and use to make a trivet for the beef in a roasting tin. Rub the oil over the beef then pat on the dry mustard mixture. Leave to come to room temperature for 30 minutes while the oven preheats to 200°C, fan 180°C, gas 6.
- Make the batter for the Yorkshires: sift the flour into a mixing bowl with a good pinch of salt. Make a well in the centre and add the eggs. Start to whisk together then gradually whisk in the milk, to a smooth batter. Mix in the mustard and season with pepper. Chill for at least 30 minutes.
- Brown the beef all over for 5 minutes in a hot frying pan. Sit the joint on top of the onions, cover loosely with foil and roast for 1 hour (for medium- rare; add an extra 15-20 minutes for medium). Combine the Dijon and wholegrain mustards with the demerara sugar. When the time is up, remove the foil from the beef and brush the glaze all over. Return to the oven for 15-20 minutes then transfer the beef to a carving dish to rest for 30 minutes, loosely covered with foil.
- Turn the oven up to 240°C, fan 220°C, gas 9 for the Yorkshires. Divide the oil or lard among 18 holes of two 12-hole muffin tins and heat for 5-10 minutes in the oven. Give the batter another whisk then pour into the hot oil in the tins. Cook for 20-22 minutes until well-risen, crisp and golden; don’t open the oven door during cooking.
- For the gravy, stir 3 tablespoons of flour into the caramelised onions in the roasting tin and heat on the hob, stirring. Gradually add the cider, followed by the beef stock, then pour into a saucepan and simmer gently for 15-20 minutes.
- Carve the beef thinly and serve with the Yorkshires and gravy, plus any extra veg of your choice.
