This pepper crusted roast beef is perfect for a hearty Sunday lunch or dinner.
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Preheat oven to 240°C. Place the beef on a clean work surface. Pat dry with paper towel. Season. Heat 1 tbs oil in a large frying pan over high heat. Add beef and cook, turning, for 5 mins or until brown all over. Transfer to a clean work surface. Combine the mustard and horseradish cream in a small bowl. Spread mustard mixture evenly over the beef. Place peppercorns on a large plate. Season. Add beef and turn to evenly coat. Place beef in a large roasting pan. Arrange potato and pumpkin around the beef and drizzle with remaining oil.
Reduce oven to 200°C. Roast the beef and vegetables, turning occasionally, for 1 hour for medium-rare or until the beef is cooked to your liking. Transfer the beef to a serving platter and cover with foil. Set aside for 20 mins to rest. Increase oven to 220°C.
Meanwhile, to make chive Yorkshire puddings, combine flour, mustard powder, salt and chives in a bowl. Whisk eggs and milk in a jug. Add egg mixture to the flour mixture and whisk until smooth. Set aside for 30 mins to rest.
Divide the oil evenly among 12 holes of a 1/3-cup (80ml) muffin pan. Place the muffin pan on a baking tray and place in the oven for 15 mins to preheat. Remove from oven. Pour the pudding batter evenly among the prepared holes. Bake for 20-25 mins or until golden and puffed.
While the Yorkshire puddings are cooking, to make the caramelised onion gravy, melt the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 15 mins or until onion softens and begins to caramelise. Add the sugar and 2 tbs beef stock. Cook, stirring, for 5 mins or until onion caramelises. Place the roasting pan over high heat. Add the flour and cook, stirring with a flat-edged wooden spoon, for 2 mins or until the flour is grainy. Add the wine or extra stock and cook, whisking, for 2 mins or until mixture boils and thickens. Add the remaining beef stock and onion mixture and cook, stirring, for 5 mins or until gravy boils and thickens slightly. Season.
Thickly slice the beef. Arrange the potato, pumpkin and Yorkshire puddings around the beef on the platter. Serve with the gravy.