- 6
Ingredients
- 1 . 2kg (approx. 2-1/2 lb) piece boned and rolled sirloin beef.
- 2 . Beef dripping, softened, or olive oil.
- 3 . 1 tsp. plain flour.
- 4 . 600mi (approx. 2 cups 3-1/2 fluid ounces) good beef stock, preferably home made.
- For Yorkshire Pudding
- 1 . 225g (approx. 1 cup) plain flour.
- 2 . 1/2 tsp salt.
- 3 . 4 medium eggs.
- 4 . 300mi(approx. 1 cup 2 fluid ounces)milk.
Preparation
Step 1
Preheat oven to 465F. Rub the outside of the joint with soft beef dripping or olive oil and season with salt and pepper. Place in a roasting pan and cook in the oven for 15 minutes until nicely browned all over. Then lower the oven temperature to 375F and cook for 12-13 minutes per 500g (approx. 1 lb 1-1/2 ounces) for rare, 17-18 minutes for medium or 22-24 minutes for well done.
Half an hour before the beef is ready, make the Yorkshire pudding batter. Sift the flour and salt into a bowl. Make a well in the center and break in the eggs. In a jug, mix the milk with 300mi (approx. 1 cup 2 ounces) cold water. Using a hand-held electric wisk, gradualy beat half the milk mixture into the bowl, then beat for 2-3 minutes to mmake a smooth batter. Stir enough of the rest of the milk mixture to make a batter with the consistency of double cream. Leave to stand for 30 minutes.
Remove the beef from the oven and turn the oven temperature up to 428F. Lift the onto the carving board and loosely cover with a sheet of foil. leave it somewhere warm to rest for 30 minutes. Put some fat from the tininto the holes of a 12 hole large muffin tin. Put in the oven for the 5 minutes until smoking hot (a drop of batter should sizzle immediately in it). Remove carefully, pour in enough batter to fill the holes three quarters full and return to the oven for 25-30 minutes or until puffed up and golden.
Meanwhile make the gravy. Pour away any excess fat from the the roasting tin. Place the roasting tin directly over a medium heat on the hob (Stove) and sprinkle with the flour. Stir well with a small wisk, then add a little stock and stir again, scraping the base to release the juices. Add the rest of the stock and simmer until reduced to a well-flavoured gravy. Strain into a small saucepan, season, and keep hot.
Uncover the roast and add any juices from the carving tray to the gravy. Carve the roast as thinly as you can and serve with the Yorkshire pudding, gravy, horseradish sauce and some english mustard.