Ingredients
ROAST BEEF
1.5kg sirloin of beef joint
25g beef dripping or lard
ready prepared mustard
freshly ground black pepper to taste
YORKSHIRE PUDDING
125g plain flour, sifted
1 medium size egg
200ml milk
75ml water
GRAVY
2 tbsp water
1 tablespoon plain flour, sifted
300ml beef stock
Method
-
Preheat the oven to 200˚C / fan 180˚C / gas 6
- Place the beef on a rack in a roasting tin. Rub the dripping, mustard and pepper over the joint
- Cook the beef for 20 minutes per 500g, plus 20 minutes
- When the meat has cooked, drain off all but 2 large spoonfuls of the meat juices into a small pan. Remove the beef from the oven and cover well with foil and leave to rest
- Whilst the beef is still roasting make the Yorkshire pudding batter: Put 125g of the flour in a bowl, then add the egg and half the milk. Beat until smooth and add the remaining milk and 75ml of water
- Increase the oven temperature to 220˚C / fan 200˚C / gas 7. Heat a 12 section patty tin in the oven, add some oil to each patty and allow to heat for a few minutes and then pour the batter into the hot patty tin
- Cook the pudding for 20 minutes of until risen and crisp
- To make the gravy, skim the fat off the reserved juices in the pan and bring them to the boil
- Blend the flour with the water and stir in. Cook for 2-3 minutes, then add the beef stock
- Simmer gently for a further 2-3 minutes and serve with the beef and the Yorkshire puddings
