Roast beef and yorkshire puddings

Roast beef and yorkshire puddings

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
3 potatoes, quartered
1kg whole scotch fillet
2 tablespoons seeded mustard
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
sea salt and freshly ground black pepper
1/4 pumpkin, cut into 5 cm chunks
4 small brown onions

Yorkshire puddings

Quantity Ingredient
120g plain flour
1/2 teaspoon sea salt
250ml milk
1 large egg
3 tablespoons lard, vegetable oil or melted butter

Gravy

Quantity Ingredient
2 tablespoons plain flour
125ml red wine
250ml beef stock

Method

  1. Preheat the oven to 220°C. Place a wire rack in the base of a large baking tray.
  2. Put the potatoes in a saucepan, cover with cold water and bring to the boil. Cook for 5 minutes. Drain.
  3. Cover the beef with oil, mustard, herbs, and salt and pepper, and place on the rack. Put the potatoes, pumpkin and onions around the beef and drizzle with oil. Cook for 15 minutes.
  4. For the Yorkshire pudding batter, sift the flour and salt together in a bowl and make a well in the centre. Lightly beat the milk and egg together and pour into the well. Whisk to a smooth batter and set aside.
  5. Reduce the oven temperature to 180°C. Cook beef for 25 minutes, for medium, or until cooked to your liking. Transfer the beef and vegetables onto a tray, cover with foil and keep warm. Set the baking tray aside for gravy.
  6. Increase the oven temperature to 240°C.
  7. Divide the lard or vegetable oil among four holes of a 3/4 cup capacity muffin tray and heat in the oven for 5 minutes or until almost smoking. Carefully remove the tray from the oven. Quickly pour the Yorkshire pudding batter into the prepared muffin holes. Cook for 15 minutes, or until puffed and golden-brown.
  8. To make the gravy, place the baking tray over medium heat, add the flour to the meat fat and juices and cook, stirring constantly, for 30 seconds, or until it begins to colour. Pour in the wine and stock and simmer, stirring occasionally and scraping cooked particles from the base of the tray with a wooden spoon, until the gravy thickens. Add any juices from the rested meat. Strain through a fine-mesh sieve into a gravy boat or heatproof jug which has been preheated with boiling water.
  9. Carve the beef into thick slices and serve with roast vegetables, Yorkshire puddings and gravy.
Tags:
Great
Pub
Food
Rachael
Lane
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