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Take the beef joint out of the fridge an hour before cooking and allow to warm up to room temperature.
Heat a frying pan with oil, season the beef with salt and pepper and seal the meat all over in the hot oil.
Place in a roasting tray, Insert an oven-proof probe into the centre of the meat and set it for 56°C. Warm the oven to 95°C.
Place the beef in the oven and cook for 4-5 hours. I like to cook for 6 hours, the longer the better.
Whilst the beef is cooking do check the probe temperature periodically. If after four hours the temperature is not rising quickly enough then increase the temperature slightly.
When the temperature reaches 56°C remove beef from oven and allow the joint to rest for at least 20 minutes.
To make the Yorkshire Puddings; In a bowl, whisk together the eggs and milk until well blended. Whisk in the flour gradually until frothy. Set aside to rest for 30 minutes.
Heat the oven to 230°C, place a tablespoon of oil into each of the cups in the Yorkshire Pudding tray and place in the oven to heat up for about 5 minutes.
Remove the tray from the oven and fill with the batter.
Bake for about 25 minutes then remove and serve immediately.
Place the beef joint on a plate, then give it a quick blast in the oven.
Meanwhile make the gravy by pouring beef stock into the roasting tray and boiling up. Use a wooden spoon to loosen all the caramelized bits from the roasting dish left by the beef.
Transfer to a clean saucepan and add a couple of drops of gravy browning.
Place the cornflour in a cup or small bowl and add the red wine. Mix well and whisk into the boiling beef stock. Boil up and reduce. Taste and season with salt and pepper.
Carve the beef onto the plates and accompany with Yorkshire Puddings with the gravy. Don’t forget the horseradish sauce.
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