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Roast beef with Yorkshire puddings and red wine gravy
Roast beef with Yorkshire puddings and red wine gravy
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Indulge in a comforting and satisfying classic meal.
Ingredients:
  • 1.5kg beef scotch fillet roast
  • 1 tsp mustard powder
  • 6 desiree potatoes, peeled, halved
  • 3 brown onions, peeled, halved
  • 2 garlic bulbs, halved
  • 40g plain flour
  • 250ml red wine
  • 250ml beef stock
  • Horseradish cream, to serve
  • Steamed green beans, to serve
  • 1 egg, lightly whisked
  • 115g self-raising flour
  • 250ml milk
  • 60ml vegetable oil
Instructions:
  • - Preheat your oven to 220°C for a perfect roast. Season the beef generously with salt, pepper, and a sprinkle of mustard powder for added flavor. - Heat half of the oil in a large roasting pan over high heat and sear the beef, turning occasionally, until beautifully browned all over, which should take about 5 minutes. - Remove from heat and get ready to impress with your mouthwatering dish.
  • In a large bowl, combine potato, onion, and garlic. Drizzle with the remaining oil and season generously with salt and pepper. Arrange the mixture evenly around the beef and bake for 20 minutes.
  • In a bowl, whisk together the egg and flour. Slowly pour in the milk while continuing to whisk. Add salt and ground white pepper for seasoning. Let the mixture rest for 30 minutes.
  • Lower oven temperature to 180°C. Flip potatoes and onion and continue cooking for an additional 50 minutes for medium-rare or until desired doneness. Remove from oven, transfer to a serving plate, cover with foil, and let rest for 15 minutes before serving.
  • Preheat oven to 250°C. Divide and pour oil evenly into twelve 1/3-cup (80ml) muffin pans, then heat in the oven until oil is smoking. Fill each pan with batter and bake for 10-15 minutes until golden and puffed.
  • Strain the pan juices into a jug. Pour 2 tablespoons back into the pan over high heat. Add flour and cook, stirring, until bubbly, about 1 minute. Slowly pour in wine and stock, scraping the pan. Let the gravy boil and thicken for about 5 minutes, stirring constantly. Remove from heat and strain into a serving jug.
  • Carve the beef with precision. Serve alongside vegetables, pudding, gravy, horseradish cream, and beans, as preferred.

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