Roast beef with Yorkshire puddings

Method

Preheat the oven to 200°C. Rub the beef with salt, pepper, and oil, place in a roasting tin with the onion, garlic, and thyme, then roast for 20 minutes per 500g plus 20 minutes for medium-rare, basting occasionally. Meanwhile, make the Yorkshire pudding batter by whisking flour, eggs, milk, and salt until smooth; chill for at least 30 minutes. When the beef is cooked, remove and rest on a warm plate. Increase the oven to 220°C and divide the beef dripping between a 12-hole muffin tin, heating until smoking. Pour the batter into each hole and bake for 15-20 minutes until golden and risen. Serve the sliced beef with the Yorkshire puddings, pan juices, roasted vegetables, and horseradish sauce.