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Mark Hamill's roast sirloin & Yorkshire puddings
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Total Time:
6 hours 20 minutes
Elevate your roast dinner with perfect Yorkshire puddings using a foolproof scientific method. Prepare gravy ahead for convenience.
Ingredients:
  • 4 large free-range eggs
  • 150 g plain flour
  • 175 ml whole milk
  • 50 g beef dripping
  • 2 kg beef bones with bone marrow
  • 2 large leeks
  • 2 red onions
  • 2 heaped tablespoons plain flour
  • 100 ml red wine
  • 100 ml port
  • 2 kg whole dry-aged sirloin of beef
  • olive oil
  • 40 g black peppercorns
  • 3 sprigs of fresh rosemary
Instructions:
  • Prepare the Yorkie batter the day before by whisking together eggs, flour, milk, 25ml of water, and a pinch of sea salt until smooth. Refrigerate the batter overnight or let it rest at room temperature for at least 30 minutes. Preheat the oven to 180ºC/350ºF/gas 4. For the gravy, roast bones, leeks, and onions in a large tray until golden brown. Transfer bones and veg to a pot. Deglaze the tray with flour, wine, and port, then add to the pot with water. Simmer for 2.5 hours, strain, and adjust seasoning. Bring the beef to room temperature, rub with oil, salt, pepper, and rosemary. Sear on all sides, then roast at 180ºC/350ºF/gas 4 for 50 minutes. Rest for 30 minutes. Increase oven temperature to 220ºC/425ºF/gas 7. Heat dripping in a Yorkshire pudding tray, pour in batter, and bake for 25 minutes until golden and puffed. Serve beef with Yorkshire puddings and gravy. Enjoy with lemon-dressed watercress, horseradish, and roast potatoes.

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