Roast beef and all the trimmings
For the beef
- 1.5kg beef (for 6)
- 1 tbsp mustard powder & flour
- A drizzle of vegetable oil
- Carrots, parsnips and onion for the tray
- 140g plain flour (200ml)
- 4 eggs (200ml)
- 200ml of milk
- Sunflower oil
- Butternut squash
- Olive oil
- Salt and pepper
- 1 tbsp plain flour
- 2 tsp ground black pepper
- 500 ml good beef stock
- 50 ml double cream (optional)
- 1.5 kg potatoes
- 1 handful coarse polenta
- 1 tbsp oil
- Herbs - 2 sprigs thyme, rosemary and sage
Roast beef (1.5kg serves 6)
- Bring the meat to room temperature and preheat the oven to 240°C.
- Add some chopped vegetables to the centre of the tray (carrots and parsnips). This helps the beef to cook evenly.
- Season the beef and rub with oil.
- Place the meat on the vegetables and turn the heat down to 200°C.
- Add some butternut and peeled whole onions to the outside of the tray.
- Cook for one hour and baste every 20mins or so.
- Let the beef rest in a couple of pieces of tinfoil for half an hour whilst you make the Yorkshires, gravy and vegetables.
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.
- Take the butternut and onion out of the tray and keep to one side.
- Once the meat is resting, transfer the beef juices and other vegetables to a pan over a medium heat and add in the flour.
- Mix well and cook for a few minutes.
- Pour in the beef stock and reduce for 15mins. Once you reach a consistency that you’re happy with, strain the gravy and add cream if you want to.
- Heat the oven to 210°C and pour some sunflower oil into a muffin tin (about 1tsp per hole).
- Heat the tray in the oven.
- Add the flour to the bowl and gradually beat in the eggs until smooth, after that slowly add the milk until it is lump free and leave to rest in the fridge.
- When ready, pour the batter into the hot oil and bake for 20-25 mins.
- Don’t open the oven door whilst they Yorkshires are cooking as this can stop them rising.
- Turn the oven to 220°C. Peel and chop the potatoes, place the potatoes on a baking tray and coat in oil, salt and pepper.
- Sprinkle over the polenta and mix well to ensure that everything has an even coating.
- Bake for 30-40mins, turning half way.
Roasted butternut, carrots and parsnips
- Cut the butternut into large cubes (I like to leave the skin on) add to the roasting tin with the beef for an hour until they begin to caramelise.
- We like to cook the butternut with the beef because it soaks up all of the roasting juices – this is the part we all fight over as a family!
- Peel and chop the parsnips and carrots, place on a baking tray and roast with olive oil and rosemary.
- To finish off a perfect roast I like to keep my green veggies simple by steaming them. Broccoli, green beans and cabbage works really well with roast beef and take 8-10mins to steam.
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/