Mustard Roast Beef with Yorkshire Puddings

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Preparation Time: 20 minutes
Cooking time: 100 minutes
Energy level per serving: 440 kcals
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 8
This recipe has been visited 4221 times

Ingredients:

Metric Imperial

1 boned & rolled rib, sirloin, rump or topside of beef joint about 1.8kg

1 tbsp(s) plain flour

1 tbsp(s) mustard powder

salt & pepper

For the Yorkshire Puddings:

125 gm(s) plain flour

0.5 tsp(s) salt

300 ml(s) milk

2 eggs

3 tbsp(s) hot fat (from the beef)

For the gravy:

150 ml(s) red wine

600 ml(s) beef stock

A Good Housekeeping recipe.

Posted by: Sarah Scott on 12 October 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Place the beef in a roasting tin, with the thickest part of the fat uppermost. In a small bowl, mix the flour with the mustard powder and season with salt & pepper. Rub the mixture over the joint.

Position the roasting tin so that the joint is in the middle of the oven and roast at 230C / 450F/ gas mark 8 for 30 minutes. Baste the beef and lower the setting to 190C / 375F / gas mark 5. Cook for approximately another hour, basting occasionally.

Meanwhile, make the Yorkshire pudding batter. Sift the flour and salt into a bowl. Mix in half the milk, then add the eggs and season with pepper. Beat until smooth, then whisk in the rest of the milk.

Place the beef on a carving dish, cover loosely with foil and leave to rest in a warm place whilst cooking the Yorkshire puddings and making the gravy. Increase the oven setting to 220C / 425F/ gas mark 7.

Pour off about 3 tbsp fat from the roasting tin and use to grease 8-12 individual Yorkshire pudding tins. Heat in the oven for 5 minutes or until the fat is so hot that it is almost smoking. Pour the Yorkshire batter into the tins. Bake for 15-20 minutes, until well risen, golden and crisp.

Meanwhile, make the gravy. Skim off any remaining fat from the sediment in the roasting tin. Pour in the wine and boil vigorously on the hob until very syrupy. Pour in the stock and, again, boil until syrupy; there should be about 450ml gravy; adjust the seasoning.

Carve the beef into slices. Serve with the gravy, Yorkshire puddings and vegetables of your choice.