Roast beef with Yorkshire puddings and red wine gravy

Roast beef with Yorkshire puddings and red wine gravy


Be comfortably filled with this tender, hearty traditional feast.

The ingredient of Roast beef with Yorkshire puddings and red wine gravy

  1. 1.5kg beef scotch fillet roast
  2. 1 teaspoon mustard powder
  3. 2 tablespoons extra virgin olive oil
  4. 6 desiree potatoes, peeled, halved
  5. 3 brown onions, peeled, halved
  6. 2 garlic bulbs, halved
  7. 1/4 cup (40g) plain flour
  8. 1 cup (250ml) red wine
  9. 1 cup (250ml) Massel beef stock
  10. Horseradish cream, to serve
  11. Steamed green beans, to serve
  12. 1 egg, lightly whisked
  13. 3/4 cup (115g) self-raising flour
  14. 1 cup (250ml) milk
  15. 1/4 cup (60ml) vegetable oil

The instruction how to make Roast beef with Yorkshire puddings and red wine gravy

  1. Preheat oven to 220u00b0C. 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.
  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.
  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.
  4. Reduce oven temperature to 180u00b0C. 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.
  5. Increase temperature to 250u00b0C. 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.
  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.
  7. Use a sharp knife to carve the beef. Serve with vegetables, puddings, gravy, horseradish cream and beans, if desired.

Nutritions of Roast beef with Yorkshire puddings and red wine gravy

calories: 869.96 calories
calories: 50 grams fat
calories: 16 grams saturated fat
calories: 35 grams carbohydrates
calories: 7 grams sugar
calories: 64 grams protein
calories: 187 milligrams cholesterol
calories: 455.56 milligrams sodium
calories: NutritionInformation

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