with an epic beef-bone gravy & horseradish sauce

By Jamie Oliver

A roast dinner is hard to beat, and this super-charged version will send your taste buds out of control. To get the Yorkshire puddings bang-on, I’ve enlisted the force of science, via the Royal Institute of Chemistry. Scientifically precise, this method will give you beyond brilliant results, every time.
Serves: 6 with leftovers
Total time: 6 hours and 20 minutes

Yorkshire Pudding (makes 6)
4 large free-range eggs
150g plain flour
175ml whole milk
50g beef dripping

2kg beef bones, with bone marrow
2 large leeks
2 red onions
2 heaped tablespoons plain flour
100ml red wine
100ml port

2kg whole dry-aged sirloin of beef
olive oil
40g black peppercorns
3 sprigs of fresh rosemary

Horseradish Sauce
6 heaped tablespoons half-fat crème fraîche
3cm piece of fresh horseradish
extra virgin olive oil
1 tablespoon white wine vinegar

Mark Hamill's Roast Sirloin & Yorkshire Puddings

Mark Hamill’s Roast Sirloin & Yorkshire Puddings


  1. Preheat the oven to 180ºC/350ºF/gas.
  2. For the Yorkshire puddings, whisk the eggs, flour, milk, 25ml of water and a pinch of sea salt to a smooth batter. Ideally pop in the fridge overnight, removing when you preheat the oven, but, as a minimum, leave to rest at room temperature for at least 30 minutes.
  3. For the gravy, place the bones in a large roasting tray. Trim, wash and roughly chop the leeks, and quarter the unpeeled onions, then add to the tray and roast for 45 minutes, or until golden brown.
  4. Remove the bones and veg to a large pot, keeping the tray of juices to one side. Top up the pot with 2.5 litres of water, bring to the boil, then reduce to a simmer for at least 2 hours 30 minutes, or until the liquid has reduced by half.
  5. Once the stock has reduced by half, place the roasting tray over a medium heat on the hob, add the flour and stir well to pick up any sticky bits from the bottom of the tray.
  6. Pour in the wine and port, leave to bubble away for 1 minute, then gradually whisk in a few ladles of the stock, before tipping back into the stock pot. Simmer gently for a further 2 hours, or until you reach your desired consistency.
  7. Strain the gravy, skimming off any fat from the surface, then adjust the seasoning, if needed. Keep aside to reheat at the last minute.
  8. When you’re ready to prep and cook the beef, remove from the fridge and leave to come up to room temperature. Preheat the oven to full whack (240ºC/475ºF/gas 9).
  9. Carefully score the beef fat in a crisscross fashion, then rub with 1 tablespoon of olive oil.
  10. Tip the peppercorns into a blender with 1 tablespoon of salt, strip in the rosemary leaves, then blitz to a fine dust. Sprinkle the flavoured dust over the beef, and pat all over.
  11. Place a large roasting tray over a medium-high heat, carefully sear the beef on all sides to seal, then remove the tray from the heat and transfer to the oven.
  12. Immediately reduce the temperature to 180ºC/350ºF/gas 4 and roast for 50 minutes – this will give you medium-rare (cook for a little longer, if you prefer), then remove to a board. Cover and leave to rest for 30 minutes.
  13. Turn the oven up to 220ºC/425ºF/gas 7 and adjust the oven shelves to the centre position.
  14. Divide the dripping evenly between a 6-well deep Yorkshire pudding tray. (8.3g per well, if you want to be super-scientific about it!), then place on the middle shelf of the oven for 5 minutes, or until the fat is smoking hot.
  15. Quickly but carefully pour the batter evenly between each well – the wells should between half and three-quarters full. Immediately return to the oven and bake for 25 minutes, or until they have quadrupled in volume, are deep golden all over and sound hollow when tapped.
  16. For the horseradish sauce, tip the crème fraîche into a bowl, finely grating in the horseradish, then mix in the vinegar and 1 tablespoon of extra virgin olive oil. Taste and season to perfection.
  17. Carve and serve up the beef, adding a Yorkshire pudding to each plate, then drizzle with gravy (reheat, if needed). Delicious served with pinches of lemon-dressed watercress and crispy roast potatoes.

Make your Yorkshire pudding batter in a large jug – it’ll make your life so much easier when you’re pouring it into the smoking hot fat. To get ahead, make your gravy the day before you need it.

Recipe © Jamie Oliver. Photography © Jamie Oliver Enterprises Limited, by Ella Miller.