Start this recipe in advance by preparing the meat the night before if possible, or at least a few hours before you wish to cook it. Crush together the pepper corns, celery seeds,  coarse salt and mustard powder. Add in the oil and fresh chopped herbs. Next, make 12 slots into the beef and push in the whole garlic cloves. Rub the marinate all over, massaging in well. Place into a tight baking dish and cook at 170`c for roughly 1hr to 1hr 15 minutes. For the meat to be cooked medium, calculate 15 minutes cooking time for every 400g of beef. For the Yorkshire puddings, the batter needs to be made an hour before you wish to cook it. Mix together the egg, water and milk and whisk together in a jug. In a bowl, mix together the flour and salt and whisk in the egg mixture till smooth. Allow to rest for an hour. When you are ready to cook, fill 6 muffin tin holes with a dash of olive oil and place the tin in the oven at 230`c for a few minutes till smoking. Remove from the oven, immediately spoon in the rested pudding batter and cook in the oven for 15-20 minutes until puffy and golden brown. Serve immediately. To make the gravy, melt the butter and oil together in a pan and sauté the onions together for 10-15 minutes until caramelized. Stir in the flour and cook for a minute or 2 before adding in the juice from the cooked beef pan, the beef stock pot, Marmite and enough hot water to make a gravy. Cook on a medium heat for 5 minutes, or until the gravy is thick and glossy.

Serves 6

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