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Roast beef and all the trimmings

Ingredients

For the beef

Yorkshires

Veggies

Gravy

Potatoes

Instructions

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.

Gravy

Yorkshire puddings

Roast potatoes

Roasted butternut, carrots and parsnips

Green vegetables

Notes

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 http://www.cankimcook.co.uk/roast-beef-and-all-the-trimmings/