Roast Beef, Yorkshire Puddings and Vichy Carrots
You can't beat Roast Beef for serving up to a crowd and this one is served with Yorkshire Puddings, Vichy Carrots and a red wine gravy!
Ingredients
- 2kg Sirloin beef
- Salt and pepper
Gravy
- 1 shallot, sliced
- 100ml red wine
- 50ml Madeira
- 200ml beef jus
- 200ml veal jus
- Knob of butter
Yorkshire Pudding
- 8 eggs
- 8oz plain flour
- 1 pint milk
- 100g beef dripping
Vichy Carrots
- 6 large carrots, halved lengthways
- 5 star anise
- 100g butter
- 100g caster sugar
- Water to cover
To serve – watercress
Method
- Mix all the ingredients together for the Yorkshire puddings. Cover in cling film and then chill in the fridge overnight.
- Preheat the oven to 200c
- Put the beef onto a baking rack on a large tray, then roast in the oven for 1hr – 1hr 15min.
- In a 12 muffin tin, heat the beef dripping until smoking hot. Then, pour in the Yorkshire pudding batter and bake for 50 minutes to an hour.
- Place the carrots, butter, sugar, star anise and water into a pan. Then, bring to the boil and cook for 10 minutes.
- For the gravy, add the wine and Madeira to a pan. Bring to the boil and then reduce by half. Add the shallots, jus and stock. Bring to the boil, then reduce by half and finish with the butter.
Ingredients
- 2kg Sirloin beef
- Salt and pepper
Gravy
- 1 shallot, sliced
- 100ml red wine
- 50ml Madeira
- 200ml beef jus
- 200ml veal jus
- Knob of butter
Yorkshire Pudding
- 8 eggs
- 8oz plain flour
- 1 pint milk
- 100g beef dripping
Vichy Carrots
- 6 large carrots, halved lengthways
- 5 star anise
- 100g butter
- 100g caster sugar
- Water to cover
To serve – watercress
Method
- Mix all the ingredients together for the Yorkshire puddings. Cover in cling film and then chill in the fridge overnight.
- Preheat the oven to 200c
- Put the beef onto a baking rack on a large tray, then roast in the oven for 1hr – 1hr 15min.
- In a 12 muffin tin, heat the beef dripping until smoking hot. Then, pour in the Yorkshire pudding batter and bake for 50 minutes to an hour.
- Place the carrots, butter, sugar, star anise and water into a pan. Then, bring to the boil and cook for 10 minutes.
- For the gravy, add the wine and Madeira to a pan. Bring to the boil and then reduce by half. Add the shallots, jus and stock. Bring to the boil, then reduce by half and finish with the butter.
