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How to make Roast beef with Yorkshire puddings and red wine gravy

Yield = 6
Prep time: 0:20
Cook time: 1:30
Total time: 1:50

Ingredients

  • 1.5kg beef scotch fillet roast
  • 1 teaspoon mustard powder
  • 2 tablespoons extra virgin olive oil
  • 6 desiree potatoes, peeled, halved
  • 3 brown onions, peeled, halved
  • 2 garlic bulbs, halved
  • 1/4 cup (40g) plain flour
  • 1 cup (250ml) red wine
  • 1 cup (250ml) Massel beef stock
  • Horseradish cream, to serve
  • Steamed green beans, to serve

Yorkshire puddings

  • 1 egg, lightly whisked
  • 3/4 cup (115g) self-raising flour
  • 1 cup (250ml) milk
  • 1/4 cup (60ml) vegetable oil

Method

  • Step 1 Preheat oven to 220°C. Season the beef with salt and pepper. Sprinkle with mustard powder. Heat half the oil in a large roasting pan over high heat. Add beef and cook, turning occasionally, for 5 minutes or until brown all over. Remove from heat.
  • Step 2 Place potato, onion and garlic in a large bowl and drizzle with remaining oil. Season with salt and pepper. Arrange evenly around the beef. Bake for 20 minutes.
  • Step 3 To make the puddings, whisk the egg and flour in a bowl. Gradually whisk in the milk. Season with salt and ground white pepper. Set aside for 30 minutes to rest.
  • Step 4 Reduce oven temperature to 180°C. Turn potatoes and onion and cook for a further 50 minutes for medium-rare or until cooked to your liking. Remove from heat. Transfer to a serving plate and cover with foil. Set aside for 15 minutes to rest.
  • Step 5 Increase temperature to 250°C. Pour oil among twelve 1/3-cup (80ml) muffin pans and place in oven until oil begins to smoke. Pour batter among pans and bake for 10-15 minutes or until puffed and golden.
  • Step 6 To make gravy, strain pan juices into a jug. Return 2 tablespoons to pan over high heat. Add flour; cook, stirring, for 1 minute or until mixture bubbles. Gradually add wine and stock and cook, scraping the pan. Cook, uncovered, stirring, for 5 minutes or until gravy boils and thickens. Remove from heat. Strain into a serving jug.
  • Step 7 Use a sharp knife to carve the beef. Serve with vegetables, puddings, gravy, horseradish cream and beans, if desired.