English roast beef and Yorkshire pudding
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- Phillippa Cheifitz
- 4 to 6
- Fat conscious
- 20 minutes, plus chilling time
- 1 hour
- Cederberg Cabernet Sauvignon 2009
Ingredients
- 800 g beef fillet
- 1 T olive oil, plus extra for moistening
- 1 T Worcester sauce
- Sea salt and freshly ground black pepper
- Watercress, for serving
- For the gravy:
- 1/2 cup Port
- 1 t hot English mustard
- 1/2 cup organic beef stock
- Sea salt and freshly ground black pepper
- For the Yorkshire pudding:
- 2 large free-range eggs
- 3/4 cup full-cream milk
- 2 T iced water
- 120 g cake flour
- 1/2 t salt
- 2 T oil
Cooking Instructions
Preheat the oven to 220°C.
Moisten the beef with olive oil and sear in a pan, then transfer to a roasting pan.
Mix the olive oil, Worcester sauce and seasoning and coat the beef. Roast for 15 minutes. Wrap the meat in foil and rest.
Serve the beef thinly sliced with the Yorkshire pudding, gravy and watercress.
To make the gravy, pour the Port into the roasting pan and simmer. Stir in the mustard and stock and simmer. Season to taste.
To make the Yorkshire pudding, whisk the eggs, then add the milk and water. Sift in the flour and salt and whisk until smooth. Chill for 30 minutes.
Preheat the oven to 220°C. Grease a square baking pan with the oil and heat in the oven until smoking hot. Whisk the batter, then pour into the pan. Bake for 25 minutes.
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