Beef with Yorkshire Puddings

Serves: 6

Ingredients

1.8-2kg prime rib beef joint
2 tbsp extra-virgin olive oil
800 g potatoes – peeled, quartered and parboiled
½ cup red wine
200 ml chicken stock
2 tbsp butter
450 g brussels sprouts – trimmed, boiled and halved
To serve: horseradish sauce (optional)

Yorkshire Pudding

170 g plain flour
1 tsp salt
300 ml cold milk
150 ml cold water
3 eggs – beaten

Method

1. To prepare Yorkshire pudding, sift flour into a bowl with salt. Combine milk and water together in another bowl. Whisk in the beaten eggs. Add this mixture to the flour in a thin stream, whisking continuously to obtain a smooth batter. Let mixture stand at room temperature for 1 hour.
2. To cook beef, allow the beef joint to come to room temperature. Preheat oven to 250C. Rub beef with half the olive oil and season generously with sea salt and freshly ground black pepper. Place on a rack in a roasting tin, add potatoes around the bottom of the tin, season and drizzle with the remaining olive oil. Roast in oven for 10-15 minutes. Lower temperature to 170C and cook for about 15 minutes per 500g for rare, about 18 minutes per 500g for medium rare and, if you must, about 20 minutes per 500g for well done. Remove from oven, transfer beef and potatoes to serving dish and cover with foil. Allow to rest at least 20-30 minutes before carving. Drain cooking fat into a jug.
3. To cook Yorkshire puddings, preheat oven to 230C. Place a little fat in each of the compartments of a Yorkshire pudding tray or equivalent cupcake tray. Place in oven and allow to heat up for 5 minutes. Remove tray from oven, fill each compartment with Yorkshire pudding batter that has been given one final whisk, being careful not to overfill, and bake for 25 minutes or until the puddings have risen and turned golden brown.
4. To make gravy, place roasting tin over high heat, add red wine and butter to deglaze pan, stirring with a wooden spoon for about 3-5 minutes. Add chicken stock and cook for further 5 minutes, stirring occasionally, until sauce thickens.
5. Slice beef and serve with roast potatoes, Yorkshire puddings, brussels sprouts, gravy and horseradish sauce, if desired.

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

 Note: Not all images displayed on this page utilise Cape Grim Beef.