Weigh the beef and calculate the cooking time. Allow 15 minutes per 450g plus 15 minutes for rare meat, 20 minutes plus 20 minutes for medium, and 25-30 minutes plus 25 minutes for well done.

Preheat the oven to 220C. Heat the dripping or oil in a roasting tin in the oven. Place the meat on the rack, fat-side uppermost, then place the rack in the roasting tin.

Baste the beef with dripping or oil, and cook for the required time, basting occasionally.

To make Yorkshire puddings, stir the flour, salt and pepper together in a bowl and from a well in the centre. Pour the egg into the well, then slowly pour in the milk, stirring in the flour to give a smooth batter. Stand for 30 minutes.

A few minutes before the meat is ready, spoon a little dripping or oil in each of 12 patty tins and place in the oven until very hot. Remove the meat, season, then cover loosely with foil and keep warm.

Quickly divide the batter among the patty tins, then bake for 15-20 minutes, until well risen and brown.

Spoon off the fat from the roasting tin. Add the stock, wine or water, stirring and boil for for a few minutes. Season to taste, then serve with the beef and Yorkshire puddings.