Preheat the oven to its highest setting.
Rub the beef with olive oil, salt, and pepper.
Heat a heavy-based roasting tray on the hob.
Sear the beef on all sides until coloured and crispy.
Roast the beef at 240°C for 20 minutes.
Reduce heat to 190°C and roast for 30 to 60 minutes per kilo depending on desired wellness.
Rest the meat on a carving board covered with foil for 30 minutes.
Mix eggs, flour, and salt for the Yorkshire pudding.
Stir in the milk until the batter is runny.
Chill the batter in the refrigerator for up to 12 hours.
Place 1cm of beef dripping into the bottom of the pudding moulds.
Heat the dripping at 240°C for 10 minutes until piping hot.
Pour batter into the moulds and bake at 240°C for 25 minutes.
Serve the carved beef with the fresh Yorkshire puddings.