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Ingredients requirements for Roast Beef Dinner:
- Give - Roast beef
- Give 2 lb of piece of Abedeen Angus beef, any cut suitable for roasting, tied with string.
- Need 2 tbsp of dijon or English mustard
- You need 2 tbsp for fresh thyme and rosemary, chopped.
- Get 1 sea salt and ground black pepper
- Make ready for Root vegetable rostis
- Need 2 large of carrots, peeled.
- Get 2 large - parsnips, peeled
- Provide 2 large potatoes
- Get 1 tbsp - fresh thyme leaves, chopped
- You need 1 of egg
- Prepare 1 for sea salt and ground black pepper
- You need 4 tbsp - sunflower oil, for frying
- You need of Yorkshire pudding
- Get 2/3 cup - all purpose flour
- Take 2 of eggs
- Get 1 1/4 cup for full cream milk
- Take 1 tsp of white distilled vinegar
- Require 1 tsp for sea salt
- Need 3 tbsp for sunflower oil, for the muffin tin
- Need Gravy
- Need 1/2 tbsp all purpose flour
- Need 1 cup of beef stock, made with half a stock cube
Roast Beef Dinner step by step:
- Remove the beef from the fridge for 1 hour before cooking.
- Preheat the oven to 150 C
- Heat a non stick saute pan, and sear all sides of the beef
- Brush one side if the beef with mustard, season with salt and pepper and sprinkle on the herbs.
- Place the beef, mustard side down, in a roasting tin, then brush mustard on the top, season and sprinkle wuth the rest of the herbs
- Place in the oven and roast for 40 minutes for every pound (medium rare)
- Place the carrots, parsnips and unpeeled (washed) potatoes in a pan with water. Bring to the boil and simmer from 10 minutes until part cooked.
- Drain vegetables and allow to cool.
- When cooled, peel the potatoes, grate all the vegetables into a bowl and add the egg, thyme and seasoning.
- Shape into round cakes, and chill if not cooking straight away.
- Place the flour in a large bowl, make a well in the middle, break in the eggs, and start to whisk them in, pour in the milk while whisking then add the vinegar and salt and give another little whisk.
- Set the batter aside for thirty minutes
- At the end of the cooking time, take the beef out, place on a warm plate and cover with foil. Leave to rest and turn the oven temperature up to 200 C.
- Pour a teaspoon of oil in each hole if a twelve hole muffin tin and put it in the oven to heat up.
- When the oil is smoking hot, carefully ladle the batter between thr twelve holes, while the tin is still.in the oven, the oven shelf pulled out far enough for you to reach the back of the muffin tin.
- Cook for 25 minutes, until puffed up and golden.
- Heat 2 tablespoons of oil in a saute pan, and fry the vegetable rostis for 4 minutes each side. You may need to cook two batches, add 2 tablespoons for each batch.
- To make the gravy, pour the juices from the rested beef into the roasting tin, add the flour and mix to a paste, add the stock then bring to a boil. Simmer, scraping the stuck meaty bits off the tin with your wooden spoon, until it thickens up.
- Strain the gravy through a sieve into a gravy boat.
- Carve the beef, serving slices with a couple of Yorkshire puddings, a vegetable rosti and some gravy on each plate. An optional condiment is horseradish sauce, a teaspoon if which is great with roast beef.
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