Roast beef and yorkshire pudding

Succulent and steamy- this is a dish that will keep you wanting more.
 

Recipe from: 26 April 2010
Preparation time: 1 day
Cooking time: 2 hours and 45 mins
 
 

Ingredients

 
  • 4
    kg
    fore rib beef, french trimmed, boned and rolled
  • Extra virgin olive oil
  • Malden sea salt to taste
  • Freshly cracked black pepper to taste
  • 3
    eggs
  • 115
    g
    flour
  • 275
    ml
    milk
  • beef dripping
  • Malden sea salt
Servings: Change Serving
 
 

Method

 
Preheat the oven to 250 C.

Massage the beef well with the olive oil, salt and pepper and make sure that you reach every part of the beef.

Put a heavy-based roasting tray on top of the hob and as soon as it’s hot, put the beef on top of it, sear the beef on all the sides and make sure that it is crispy and crunchy on the outside.

Place the meat in the hot oven immediately and leave the oven on its highest setting for 20 minutes.

Now turn the heat  down to 190 C and roast for 20 minutes  per kilo for rare,  30 minutes per kilo for medium rare and 40 minutes per kilo for medium.

Remove from the oven and place on a board or tray for resting, loosely cover with foil and rest the meat for a minimum of 20 minutes before carving, letting the precious juices that have bubbled up to the surface seep back into the flesh –  as the meat relaxes it becomes easier to carve.

Yorkshire pudding:


Mix together the eggs, flour and a pinch of salt and then add the milk, stirring continuously until you have a runny batter.

Allow this mixture to rest, covered, in the fridge overnight (up to 12 hours).

Put about 1cm of butter  in the bottom of each mould or if you are using a larger container, make sure that you have a cm of butter at the bottom of it.

Heat the butter in the oven at 240 C until it’s piping hot and then remove it from the oven, pour in the batter, and immediately return to the oven.

Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.

Serve immediately with the carved roast beef.
 

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Selecting lamb
The meat should be a pinky red in colour with a layer of fat that is creamy white.
 

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