First, preheat your oven to 240°C/475°F/ gas 9. It’s important that the beef is at room temperature before you begin to cook it, so leave the beef out of the fridge for around 30 minutes.
Once the beef has reached room temperature, place it into a roasting tin and drizzle with olive oil, add the herbs and season generously with salt and pepper. Lower the oven temperature to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For welldone, leave it in for another 10 to 15 minutes.
Baste the beef halfway through the cooking time, and check to see that the surface of the meat isn’t getting too dark. If it is cover the beef with a piece of foil loosely on top. Once it’s done, remove it from the oven, put it on a warm plate and cover with tin foil and a tea towel, so it can rest for at least half an hour.
Peel as many potatoes as your guests can eat – more is always better than less, then chop them into evenly sized pieces, and place them into cold water with a little salt. Parboil the potatoes for around 10 minutes, or until they begin to soften.
Drain them well for a good few minutes in a colander, then shake them around to roughen and fluff up the edges. Put the potatoes into a roasting tin and drizzle with olive oil until evenly coated, add in the garlic cloves, and season with a pinch of salt.
Roast the potatoes in the oven with the beef for around 45 minutes, or until, crisp and golden.
Mix the eggs, full-fat milk, sifted flour and pinch of salt, together in a mixer and leave to stand for around 15 minutes. Heat some oil in a Yorkshire pudding tin in the oven and, when it is smoking, carefully pour in the batter. Cook for around 35 minutes, or until all are well risen, golden and slightly crispy.
The perfect gravy
Finely chop the onion and cook this in a saucepan with the butter. When it has softened, add the red wine and a pinch of brown sugar to caramelise. Stir in half a tablespoon of flour and then slowly add 350ml of warm beef stock. Bring to the boil and then simmer for around 20 minutes. For a smooth gravy, this can be blended then kept warm until you are ready to serve.
Prep time: 15 mins
Cook time: 90 mins
Top side of beef (1.5kg)
A handful of fresh rosemary
A handful of fresh thyme
Salt and pepper
Maris Piper potatoes
3 Garlic cloves
Pinch of Salt
225ml full-fat milk
185g of sifted flour
Half a small glass of red wine
1 Teaspoon of brown sugar
1 Tablespoon of flour
350ml of beef stock