Roasted fillet of beef with Yorkshire pudding

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By: Ben O'Donoghue From: Drive Thru Australia

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This recipe is classed as easy

Rating 3.25 / 5 (20 votes)

Prep time:
10 min
Cook time:
1 hr 20 min

Ben O’Donoghue goes Aussie and cooks roast beef on the barbecue basted with a punchy mustard and Worcestershire sauce


1. If using coals, prepare your barbecue for indirect cooking well in advance so you build up a good heat base. While the barbecue is heating up, take the rib of beef out of the refrigerator and allow it to come to room temperature. This will help ensure it cooks evenly.

2. For the beef wash: place all the ingredients in a jar with a tablespoon of salt and shake to combine. Brush the beef fillet with the wash, and give it another good brushing before you start cooking.

3. Place the beef on a roasting rack in a tray filled with a few cups of water to maintain moisture. Place the tray with the beef onto the barbecue while it is at its hottest and cover with the hood or lid of the barbecue.

4. After the initial burst of heat (about 15–20 minutes), allow the coals to ease in intensity and maintain a medium heat. If using a gas barbecue, turn the gas down slightly to maintain a medium heat.

5. Brush the rib roast liberally with the beef wash at intervals. A joint of this size will take between 45 minutes and one hour to cook at medium. Once the beef is cooked to your liking, remove from the barbecue and cover with foil to rest.

6. For the Yorkshire pudding: combine all the ingredients in a mixer with a pinch of salt and beat until smooth.

7. Place a 10 x 20 x 4cm deep roasting tin with the oil in it on to the barbeque or into a preheated oven at 200C/180C fan/gas 6. Allow the oil to get really hot – almost smoking.

8. Add the batter carefully and close the oven or barbecue lid and bake until the pudding has risen well and is golden brown and crispy. Remove carefully from the tin and drain.

9. Serve a nice slice of beef with a slice of Yorkshire pudding and some thick gravy.

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