• 1½ kg piece rib eye/scotch fillet

  • 2 tbsp Dijon mustard

  • roast potatoes, steamed vegetables to serve

  • Horseradish Yorkshire puddings

  • 2 cups plain flour

  • 1 tsp salt

  • 1¾ cups milk

  • 3 tbsp creamed horseradish

  • 4 eggs, lightly beaten

  • 2 tbsp olive oil


  • 1.

    Preheat oven to 200C. Brush the beef roast lightly with oil and brown on all sides in a moderately-hot frypan. Season beef with salt and pepper, then smear the mustard over the beef.

  • 2.

    Place beef on a rack in a roasting dish. Roast for 60 minutes for rare, 75 minutes for medium and 90 minutes for well done. For ease and accuracy use a meat thermometer.

  • 3.

    Remove beef, cover loosely with foil and rest for 20 minutes before carving. Begin cooking the Yorkshire puddings whilst the beef roast is resting. To serve, slice the beef roast into thin slices with the Yorkshire puddings and steamed vegetables.

  • To make horseradish Yorkshire puddings: :

  • 1.

    While the beef is roasting make the Yorkshire pudding batter. Sift the flour and salt into a bowl and beat in the milk, horseradish and eggs until smooth. To cook puddings, spoon the oil into 12 non-stick 1/2 cup muffin holes. Place the pan in the oven to heat for 5 minutes. Take the muffin pan out of the oven and pour in the batter. Bake for 20 minutes or until puffed up and cooked.


Judging your roast’s degree of doneness using a meat thermometer. The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC.
You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.

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