Roasted fillet of beef with Yorkshire pudding

Ben ODonoghue goes Aussie and cooks roast beef on the barbecue basted with a punchy mustard and Worcestershire sauce
By Ben O'Donoghue
Roasted fillet of beef with Yorkshire pudding
  • Rating:
  • Serves: 6-8
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2.5 kg beef fillet

For the beef wash

  • 1 tbsp hot water
  • 2 tbsp sherry vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp English mustard

For the Yorkshire pudding

  • 225 g plain flour
  • 3 eggs
  • 200 ml milk
  • 200 ml water
  • 100 ml vegetable oil

Tips and Suggestions

Ask your butcher to cut off the chain from the beef fillet (larder trimmed)


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 1520 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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