Whisk flour, salt, pepper, eggs, and milk in a bowl to make a smooth batter.
Cover the batter and chill in the fridge for at least one hour or overnight.
Preheat the oven to 200°C.
Season the beef with salt and pepper and brush with olive oil.
Brown the beef on all sides in a very hot frying pan.
Roast the beef in the oven for 70 minutes for rare or longer if preferred.
Remove the beef from the oven, cover with foil, and rest for 15-30 minutes.
Preheat the oven to 220°C and heat the dripping in muffin tins until smoking hot.
Pour the batter into the hot tins until two-thirds full.
Bake for 20 minutes without opening the oven door.
Release steam, reduce heat to 190°C, and bake until golden-brown and crisp.
Sauté the cabbage in butter with caraway seeds and a splash of water for 3 minutes.
Serve carved beef with Yorkshire puddings, cabbage, and gravy.