Warm up those chilly evenings with juicy roast beef, smothered in a herby mushroom and white wine sauce.
Preheat oven to 230°C. Brush beef with mustard. Season, then sprinkle with thyme and 2 tbs oil. Place in a roasting pan and roast for 15 minutes. Reduce heat to 190°C and roast for a further 15 minutes per 500g, plus an extra 15 minutes for medium-rare. Rest for 20 minutes.
Meanwhile, for the Yorkshire puddings, whiz the flour, eggs and milk in a blender or food processor until smooth. Season, then transfer to a jug and stand for 30 minutes. Divide oil among 8 holes of a muffin pan and heat in the oven for 5 minutes or until oil is very hot. Carefully remove from the oven and pour the batter into the holes. Bake for 20 minutes or until puffed and golden.
Place butter and remaining 1 tbs oil in a pan over medium heat. Cook garlic and mixed mushrooms, stirring, for 2-3 minutes until starting to soften. Drain porcini, reserving wine, then chop and add to pan. Stir in flour and cook for 1 minute. Add stock and reserved wine, then bring to the boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in cream and cook for 10 minutes or until slightly reduced. Season and stir through parsley and any beef resting juices.
Carve beef and serve with wild mushroom sauce and Yorkshire puddings.
Visit taste.com.au for the original recipe.