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Roast Beef

Food Main Courses


4 Servings
1.5kg sirloin of beef joint
25g beef dripping or lard
ready prepared mustard
freshly ground black pepper to taste
125g plain flour, sifted
1 medium size egg
200ml milk
75ml water
2 tbsp water
1 tablespoon plain flour, sifted
300ml beef stock
  1. Preheat the oven to 200˚C / fan 180˚C / gas 6

  2. Place the beef on a rack in a roasting tin. Rub the dripping, mustard and pepper over the joint
  3. Cook the beef for 20 minutes per 500g, plus 20 minutes
  4. When the meat has cooked, drain off all but 2 large spoonfuls of the meat juices into a small pan. Remove the beef from the oven and cover well with foil and leave to rest
  5. Whilst the beef is still roasting make the Yorkshire pudding batter: Put 125g of the flour in a bowl, then add the egg and half the milk. Beat until smooth and add the remaining milk and 75ml of water
  6. Increase the oven temperature to 220˚C / fan 200˚C / gas 7. Heat a 12 section patty tin in the oven, add some oil to each patty and allow to heat for a few minutes and then pour the batter into the hot patty tin
  7. Cook the pudding for 20 minutes of until risen and crisp
  8. To make the gravy, skim the fat off the reserved juices in the pan and bring them to the boil
  9. Blend the flour with the water and stir in. Cook for 2-3 minutes, then add the beef stock
  10. Simmer gently for a further 2-3 minutes and serve with the beef and the Yorkshire puddings