Home of the finest Tasmanian free-range meat and poultry since 1982

Roast beef with horseradish Yorkshire puddings

Serves 6



  1. Preheat oven to 200°C.
  2. Trim beef of any visible fat. Smear the mustard over the beef. Place the beef on a rack in a roasting dish.
  3. Roast for 15 minutes. Reduce heat to moderate 180°C and cook for a further 45 minutes for rare, 60 minutes for medium or 70 minutes for well done. For ease and accuracy, use a meat thermometer.
  4. Remove beef from oven, loosely cover with foil and rest for 20 minutes to let the meat fibres relax and reabsorb their juices before serving.
  5. While beef is resting cook the yorkshire puddings.

    Horseradish Yorkshire puddings:

  1. Make the Yorkshire pudding batter while the beef is cooking.
  2. Sift the flour and salt into a bowl and beat in the milk, horseradish and eggs until smooth.
  3. To cook puddings, spoon the oil into 12 non-stick ½-cup muffin holes.
  4. Place the muffin pan in the oven to heat for five minutes.
  5. Take muffin pans out of the oven and pour in the batter. Bake for 20-25 minutes or until puffed up and cooked.

To serve:

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We have never had finer ingredients – your products are simply the best.

~ Leo Schofield, Writer and Food Critic
Dec 2010 (see full text »)

Customer feedback:

On December 4th, I organised a Christmas musical soirée for thirty guests at Dysart House. John Wilson, whose catering business John & Peter is generally regarded as the finest in Australia, flew down to create the buffet.

Both he and I agree that we have never had finer ingredients, including eight fresh chickens and the best-ever ham from West Hobart Gourmet Meats. Your products are simply the best.

~ Leo Schofield

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