Authentic Welsh Border Roast Beef with Yorkshire Pudding & Horseradish

Season a prime cut of beef (like topside or rib) and roast in the oven until perfectly medium-rare. Let it rest.

Prepare Yorkshire puddings by whisking eggs, flour, and milk, then baking in very hot beef fat until risen and crisp.

Make a rich gravy using the meat drippings and beef stock.

Serve thick slices of beef with the puddings, roast potatoes, and a fiery side of freshly grated horseradish sauce.

The quintessential Sunday roast of the Welsh Marches.