Start the Roast

1. Preheat oven to 350º
2. Rub meat with vegetable oil, season all sides with salt and pepper, rub with chopped garlic and thyme leaves
3. Place roast on a rack in a large roasting pan. (Or place large pieces of crusty French bread in the center of a roasting pan as a makeshift rack which will provide a tasty savory bread treat after roasting)
4. Place roast in the oven and set a timer for 60 minutes. The roast could take 1½ - 2 hours. For medium-rare meat (17-19 minutes per pound), remove from oven when a thermometer inserted into the center of the roast reads 130º for medium-rare (120° - 125° for rare, 145° - 150° for medium; 155° -165° for well done)

Make Horseradish Cream

1. In a bowl mix together sour cream, horseradish, salt, pepper, the mix of Old Bay and Cajun seasonings, and lemon juice
2. Cover and chill until ready to use

Start Yorkshire Pudding Batter

1. Whisk together eggs and milk in graduated pitcher or bowl until incorporated
2. Add flour, salt and pepper. Whisk until smooth
3. Cover and refrigerate at least 1 hour

Remove Roast & Let Rest

1. When meat has reached proper temperature, remove from roasting pan to a cutting board. Cover with foil and let rest 30 minutes to allow carry-over cooking to take the meat to between 135º - 140º
2. Remove bread pieces (discard, or save as the cook’s treat!), and reserve pan drippings

Finish Yorkshire Pudding

1. Raise oven temperature to 450º
2. Coast a metal 9” x 13” baking pan (alternately, you can make these in individual muffin or popover tins), with reserved pan drippings
3. Place in oven to get pan drippings to a smoking point before adding batter, about 3 minutes
4. Add batter to pan or individual tins and bake 20 minutes or until golden-brown on top. Try not to open the oven door, or the pudding can collapse!

To Serve

1. Slice rested roast beef and serve with horseradish sauce on the side
2. Slice Yorkshire Pudding into squares and serve family style or 1-2 pieces per plate