Splendid Sunday Roast Beef with Yorkshire Puddings and Horseradish Sauce

Preheat the oven to 450ºF (220ºC). Place the beef joint, fat side up, on a wire rack in a shallow roasting tin.

Season the beef with salt and freshly ground pepper, and rub or spread the beef dripping evenly over its surface.

Place the roasting tin in the preheated oven for 10 minutes, then reduce the oven temperature to 375ºF (190ºC). Cook according to the weight (15 minutes for each 1lb, plus 15 minutes extra for well-done, or without the extra 15 minutes for pink in the middle).

Transfer the joint to a warmed serving dish and allow it to rest for 10-15 minutes. Remove any string and secure any loose portions with a meat skewer. To keep the meat hot, cover it with aluminum foil and place it near the warm oven.

While the beef rests, prepare the Yorkshire puddings. Preheat the oven to 450ºF (220ºC). Combine the eggs, flour, and milk in a bowl and whisk until smooth. Let the batter rest for 30 minutes. In the meantime, add approximately 1 teaspoon of vegetable oil to each well of a 12-cup muffin tin, and heat the tin in the oven for 5 minutes or until smoking hot. Carefully pour the batter into the heated muffin cups, filling each about halfway, and bake for 18-20 minutes or until puffed and golden brown.

For the horseradish sauce, mix the large-grain prepared horseradish, sour cream, and minced chives in a small bowl. Season with salt and pepper to taste.

Serve the roast beef with Yorkshire puddings and horseradish sauce on the side.