Pre-heat the oven to 170 degrees.
Rub the topside with the olive oil and season well all over. Heat roasting tray over a high heat until hot and sear the beef well all over until golden brown. Transfer to the oven and roast for 45-50 minutes for medium-rare. For medium, cook for a further 5-10 minutes.
Prepare the Yorkshire pudding batter as the beef is roasting; sift the flour into a bowl with some seasoning and whisk the egg in until incorporated. Whisk in the flour and water until you have a smooth batter. Strain into a jug and set to one side.
Blanche the cabbage in boiling salted water for 2 minutes then remove and refresh in iced water. Par-boil the carrots until tender, then drain and refresh as well.
Make the gravy by reducing the red wine and sugar in a heavy-based saucepan. Add any juice/drippings from the roast beef and the beef stock and continue to reduce by a third. Whisk together the water and cornflour and whisk it into the gravy to thicken, making sure you bring the gravy back to the boil to do so. Season to taste and set to one side.
When the beef is ready, (you can also use a thermometer to check the internal temperature; 58-60 degrees for medium-rare) remove and cover with foil. Let it rest for 15 minutes in a warm place.
Meanwhile, increase the heat of the temperature to 230 degrees and divide the sunflower oil evenly in a 4-hole Yorkshire pudding pan. Heat the oil in the oven for 10 minutes until smoking hot then remove and carefully pour the Yorkshire pudding batter into the oil, filling it up to the top of the moulds. Return to the oven and bake for 8-10 minutes until golden, risen and crispy.
As they are cooking, reheat the carrots and cabbage in simmering water and reheat the gravy over a medium-low heat.
Use a sharp knife to carve the beef into thin slices and arrange on warm serving plates.
Remove the Yorkshire puddings when ready and immediately transfer to the plates. Serve the cabbage and carrots on the side and pour the gravy over.
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