There’s nothing nicer than sharing a home- cooked roast with family and friends, especially if light and airy (popover-like) Yorkshire puddings are part of the meal. For the best results, make sure the oil in the tin is very hot before adding the batter, and avoid opening the oven door during cooking as it can cause the puddings to collapse.
- 3 carrots, cut into chunks
- 1 large onion, cut into chunks
- 1 garlic bulb
- About 2kg (41⁄2lb) sirloin (tenderloin) of beef
- Sunflower oil, for roasting
- For the Yorkshire puddings
- 250g (2 cups) plain (all-purpose) flour Salt and black pepper
- 4 eggs, beaten
- 400ml (12⁄3 cups) milk
- For the roast potatoes
- 8–12 potatoes
- 50g (1⁄4 cup) duck fat or oil
- For the gravy
- 1 tbsp plain flour
- 85ml (1⁄3 cup) red wine
- 300ml (11⁄4 cups) Beef Stock
- First prepare the Yorkshire pudding batter. Sift the flour into a large bowl and add a pinch of salt and pepper. Whisk the eggs and milk together in a separate bowl, then add to the flour and whisk until you have a smooth batter. Leave to rest.
- Preheat the oven to 200°C/400°F/gas mark 6.
- Season the beef with salt and pepper and drizzle with sunflower oil.
- Heat a roasting pan and, when hot, brown the beef on all sides. Arrange the carrots, onion and garlic in the roasting pan and sit the meat on the vegetables. Roast for 15–20 minutes. Reduce the heat to 160°C/325°F/gas mark 3 and baste the beef with the juices. Roast for the following times per 450g (1lb):
- Rare: 12–13 minutes Medium-rare: 17–18 minutes Well done: 22–24 minutes
- Meanwhile, place the potatoes in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 10 minutes. Strain and give the potatoes a little shake to fluff the edges. Put the fat in a roasting pan and place in the oven until melted. Add the potatoes to the hot fat, place them on the top shelf in the oven and roast for 25–35 minutes. The beef should be moved to the bottom of the oven. Once it is removed from the oven to rest, increase the oven temperature to 190°C/375°F/gas mark 5.
- About 30 minutes before you are ready to serve, take a 12-hole muffin tin and quarter-fill each hole with sunflower oil. Place in the oven for 5–10 minutes, until the oil is sizzling, then spoon in enough batter to half-fill each hole. Bake for 15–20 minutes on the top shelf, until the puddings are well risen and golden brown.
- When the beef is done to your liking, transfer it to a meat plate, cover loosely with kitchen foil and leave to rest for 25–30 minutes.
- Now make the gravy. Place the roasting pan on the hob or stove, add the flour to the remaining juices and stir until the mixture becomes dry and lumpy. Slowly add the wine and stock, whisking as you do so. Strain through a fine sieve or strainer into a clean saucepan and cook for a further 2–4 minutes. Taste and adjust the seasoning if necessary.
- Carve the beef at the last minute and serve with the Yorkshire puddings, roast potatoes and gravy.