Roast Beef with Yorkshire Puddings
- Posted In Main Meals
- Cooking time: 180 mins
Nothing beats Winston Churchill’s favourite feast, good old Roast Beef and proper Yorkshire Puddings!
Ingredients
For the beef:
4 garlic cloves
2 tbsp lemon thyme leaves
1 tbsp black peppercorns
1 tbsp wholegrain mustard
4 anchovies
2 tbsp olive oil
2.7kg rib of beef
12-16 potatoes
4 tbsp olive oil
For the Yorkshire Puddings:
175ml fresh Lactofree whole
2 large eggs and 1 large egg white
1 tbsp wholegrain mustard
115g plain flour
sunflower oil
Method
1. Heat oven to 220 C or gas mark 7.
2. Grind the garlic, thyme, peppercorns, mustard, anchovies and the 2 tablespoons of olive oil to a paste. Rub the mixture all over the beef and put in a large roasting tin. Roast for 25 mins, then turn down the oven to 160 C or gas mark 3.
3. Remove the pan from the oven, add the potatoes and add in 4 tbsp of sunflower olive oil. Return to the oven for another 90 mins for rare or 2 hours for medium rare.
4. Time for the Yorkshires! Make the fresh Lactofree whole up to 225ml by adding water. Beat the eggs, egg white, mustard and Lactofree together and gradually add the flour and ¼ tsp salt.
5. Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220 C or gas mark 7.
6. Put 1 tbsp of sunflower oil into each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven, with the potatoes on a lower shelf. Pour the batter into the tins, then cook for 15-20 mins without opening the oven, until risen and golden.
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