Bring the milk to the boil and let it cool down again. Whisk the eggs, sift the flour over them, beat vigorously into the eggs and gradually stir in the milk. Season the dough with 1 pinch of salt, 1 pinch of white pepper and a pinch of nutmeg and cover and leave to soak in the refrigerator for 1 hour.
Wash and dry the roast beef. Cut into the fat layer in a diamond shape with a sharp knife, but do not damage the meat fibers under the fat. The grease can escape through the incisions while frying and drip onto the pudding.
Mix the black pepper with the Worcester sauce, the sherry, the crushed green peppercorns and the oil. Rub the meat with it, cover and leave to marinate in a bowl for 30 minutes, turning several times.
Preheat the oven to 250 ° C. Coat the roasting rack with oil and rinse the oven`s drip pan with water.
Pat the roast beef dry and rub 1 teaspoon of salt. Slide the meat on the roasting rack onto the middle rail of the oven and the drip pan onto the lower rail. Fry the meat for 15 minutes. In the meantime, stir the custard batter well again.
Heat the lard and mix in the dripping pan with the meat juice that has already been drained off. Pour the pudding batter into the drip pan and smooth it out, slide it back onto the bottom rail and bake the Yorkshire pudding under the roast beef. After 10 minutes, switch the temperature to 200 ° C and cook for a further 15 minutes. Let the roast beef rest for 10 minutes on a preheated plate in the switched-off oven so that the meat juice can spread inside.
Cut the Yorkshire pudding into strips, thinly slice the roast beef, arrange on plates and serve.
Herb butter and grilled tomatoes go well with it.
Tip: It is best to use a roasting thermo to roast the roast beef. At 45 ° C the meat is still bloody inside, at 60 ° C it is already pink.
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