ROAST BEEF & YORKSHIRE PUDDINGS

TOPSIDE SEASONED READY TO COOK 7 MINUTES PER LB FOR RARE

ROAST BEEF & YORKSHIRE PUDDINGS

ROAST BEEF SIRLOIN OR TOPSIDE
Take the roasting joint and pat dry if needed with paper roll, rub well with salt and freshly ground black pepper, rub with some dripping and cook for 7 minutes per lb for rare, 9 minutes per lb for medium and just cook on for well done.  Take out of the oven and rest for at least 20-30 minutes wrapped in the roasting tin covered well in tin foil.

YORKSHIRE PUDDINGS
200g eggs beaten
200g self raising flour
200g milk
Salt and pepper

Whisk the flour and seasoning, beat in the eggs and then whisk in the milk, leave to rest for approx half an hour.

COOKING METHOD
This is so important, in a well pre-heated oven at 200 degrees, place a Yorkshire tin with a tsp of  dripping in each well in the oven till pipping hot.  Very quickly take the tin out of the oven and pour in the batter as fast as possible and return to the oven, DO NOT BANG OR TOUCH THE OVEN for the next 20 minutes.  This will give you really light, airy crispy tall Yorkshire puddings to be proud of.

THE GRAVY
Take the roasting tin with all the juices from the roast and rested meat, add some red wine and bring to the boil and reduce by half, add 2tbsp of flour and mix into the fat to make a roux, on a medium heat cook out and add some beef stock or more red wine to the pan to make the gravy, a knob of butter will add a glossy shine to the finished gravy, taste and adjust seasoning if needed, some times a dollop of red current jelly is nice too.