What she’d tell you
The batter must rest and the fat must be smoking. Those two things are the whole difference between Yorkshire puddings that climb the tin and sad flat discs, and everything else here is easy.
What you need
Written for 6. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Make the batter first: whisk the flour, eggs, milk, 100 ml water and a pinch of salt until smooth, then leave it at room temperature for at least an hour.
Take the beef out of the fridge an hour before it cooks. Heat the oven to 240°C. Rub the joint with the mustard, salt and pepper.
Sit it on the thickly cut onion and carrot and roast 20 minutes at 240°C, then drop to 180°C for 15 minutes per 500 g for medium-rare.
Rest the beef somewhere warm for a full 30 minutes. Turn the oven back up to 230°C.
Put a teaspoon of oil in each hole of a muffin tin and heat it in the oven for 10 minutes until smoking. Pour the batter in quickly and bake 20 minutes without opening the door.
Meanwhile make the gravy: skim the fat from the roasting tin, put it over heat, add the wine and scrape, then the broth, and simmer until it thickens.
Carve the beef thinly across the grain.
If you haven’t got it
Beef Joint
a rolled pork loin, roasted the same way to 65°C
Red Wine
more broth with a spoon of redcurrant jelly
Keeping it
Three days in the fridge, and cold roast beef in a sandwich is half the reason to make it.
Do not reheat the beef: it overcooks instantly. Warm the gravy and pour it over cold slices.
