Beef fillet, the tenderest cut, is used in this classic Sunday roast. You could use a cheaper cut of meat, in which case amend the cooking time accordingly.
Preheat the oven to 220C/425F/Gas 7. Peel and cut the potatoes into 3cm/1¼in diameter cylinders. Place the potatoes in a pan of cold salted water, bring to boil and boil for 15 minutes, or until the potatoes are almost tender.
While the potatoes are cooking, place the beef dripping and olive oil in a roasting pan and put in the oven.
Drain the potatoes, leave them to rest for five minutes, then return them to the pan with a sprinkle of sea salt and shake to fluff up the edges. Carefully add the potatoes to the hot fat, baste well and roast for 30-40 minutes, turning occasionally, until golden-brown and crisp.
Meanwhile, combine all the ingredients for the horseradish sauce, season, to taste, with salt and freshly ground black pepper, then cover and leave to chill until serving.
For the Yorkshire puddings, put about half a teaspoon of beef dripping in each mould of a muffin or Yorkshire pudding tin and place in the oven until smoking.
While the oil heats, sift the flour into a bowl and make a well in the middle. Add the egg and gradually whisk in the milk and water to make a smooth batter. Season with salt and freshly ground black pepper and set aside
For the beef, place the beef bones in a roasting pan with the herbs, onions and one teaspoon of beef dripping, then transfer to the oven.
Trim the beef fillet so that the ends are flat then trim the piece of beef fat so that it wraps neatly around the fillet, with the end faces exposed. Tie the fat securely in place with two lengths of string or bands, then season with freshly ground black pepper.
Heat the remaining teaspoon of beef dripping in a large frying pan. When hot, place the beef in the frying pan and brown the fat all over.
Remove the roasting pan with the beef bones from the oven, place the beef on top of the bones, season with salt and return to the oven.
Remove the Yorkshire pudding tin from the oven and carefully pour the batter into the moulds. Return to the oven and cook for 30 minutes, or until risen and golden-brown.
Roast the beef for 20 minutes (or to taste), basting occasionally, then remove from the oven and transfer to a warm plate. Cover loosely with foil and rest for 15 minutes.
For the gravy, while the beef is cooking, bring the beef stock for the gravy to the boil and simmer until the volume of liquid has reduced by one half.
Meanwhile, place the carrots in pan of cold salted water, bring to boil and cook for five minutes. Add the cabbage and cook until the carrots and cabbage are just tender. Drain well, then return to the pan with the butter and mix thoroughly. Season, to taste, with salt and freshly ground black pepper and keep warm until serving.
When the meat is cooked and has been transferred to the warm plate, finish the gravy. Spoon off any excess fat from the beef roasting pan and deglaze the pan with the red wine. Sprinkle in the flour to make a thin paste, then add the reduced stock, stirring all the time. Strain the gravy through a sieve into a clean saucepan and bring to a boil. Simmer for five minutes, season, to taste, with salt and freshly ground black pepper and keep warm.
Remove the string from the beef and carve the meat into thick slices. Serve with the roast potatoes, Yorkshire pudding, vegetables and gravy.
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