Roast beef and all the trimmings


For the beef






Roast beef (1.5kg serves 6)

To get perfect results when roasting meat, Raymond Blanc recommends using a digital probe thermometer. Take the beef out of the oven when it reaches 50°C when probed in the thickest part for medium-rare and 55°C for medium.


Yorkshire puddings

Roast potatoes

Roasted butternut, carrots and parsnips

Green vegetables


Steps / Timings

  • Take the beef out of the fridge to come to room temperature
  • Make the Yorkshire pudding batter and leave in the fridge to rest
  • Prepare the roasted vegetables and potatoes and cook for 15-mins
  • Take the vegetables out of the oven and leave to one side
  • Prepare the beef and cook in the oven for 1 hour and baste the meat throughout cooking – check the meat with a cooking thermometer as it will continue to cook whilst resting.
  • If cooking a 1kg joint, check the beef temperature after 45mins to ensure you don't overcook the beef. 
  • Once the meat is resting cook the Yorkshires in the centre of the oven with the vegetables and potatoes on the lower shelf for 25-30mins
  • Use the beef Juices to make the gravy and cook for 15mins
  • Steam the green veggies for 10mins
  • Voila! Enjoy everything with wine – you deserve it after all of that.

Recipe by Can Kim Cook at