INGREDIENTS

• 1kg Dunnes Stores Medium Extra Matured Irish Sirloin Roast
• 1 tbsp English mustard powder
• 1 tbsp plain flour
• Sea salt
• Freshly ground black pepper

For the Yorkshire puddings:

• 150g plain flour
• 4 large eggs
• 200ml whole milk
• 12 tsp beef dripping

To serve:

• Beef Dripping Roast Potatoes
• Green Cabbage
• Gravy

METHOD

1. Preheat the oven to 190°C/170˚C fan/375°F/Gas Mark 5. Prepare your beef by removing it from the fridge at least 2 hours prior to cooking.
2. Sit the beef in a high sided roasting tin before mixing the mustard powder, flour, a pinch of black pepper and ½ tablespoon of sea salt together. Rub this over the beef. Roast uncovered for 30-35 minutes then rest for 40 minutes. This should give you a nice pink meat. If you want to cook for longer, use a meat thermometer to check the temperature of your beef, 50°C for rare, 54°C for medium rare and 58°C for medium.
3. Turn the oven up to 220°C/200°C fan/425°F/ Gas Mark 7. To make the Yorkshire puddings, in a large jug, whisk together the plain flour and eggs to make a thick paste then gradually whisk in the milk in additions until you have a smooth batter. Season with salt. Add 1 teaspoon of the beef dripping to each hole in a 12 hole muffin and transfer to the oven for at least 30 mins. After this time, open the oven and carefully pour the batter in the holes. Return to the oven and cook for 15-20 mins or until puffed up and golden brown.
4. Remove the meat from the tin, carve and arrange on a warm platter. Serve the beef with the Yorkshire puddings, roast potatoes, gravy and cabbage.