Heavy-based, oven-proof frying pan or a metal roasting tin
Muffin tin
Meat thermometer (recommended, but not essential)
Ingredients
1kgbeef roasting jointsuch as rump, sirloin, or silverside (avoid using cuts such as brisket for this recipe as they require slow-cooking)
4garlic cloves
Small bunch fresh thyme
250mlred wine
500mlbeef stock
1-2tbspplain flour
Salt
Freshly ground black pepper
Neutral oilsuch as vegetable, rapeseed, or sunflower oil
For the Yorkshire puddings
3large eggs
285mlmilk
115gplain flour
Instructions
Preheat the oven to 240C/Gas 9.
On the hob, heat a drizzle of the oil in a heavy-based, oven-proof frying pan or a metal roasting tin. Generously season the beef joint with salt and black pepper and sear each side until the beef has a good amount of colour all over. Pour 150ml of the red wine into the pan, followed by the garlic cloves and the fresh thyme.
Transfer the pan to the oven and cook for 20 minutes before turning the oven down to 190C/Gas 5. For rare beef, continue to cook for 30 minutes; for medium, cook for 40 minutes, or cook for an hour for well-done beef. If using a meat thermometer, cook the beef to 125F for rare; 135F for medium-rare; 145F for medium; 150F for medium-well; or 160F for well-done.
To make the Yorkshire puddings, whisk 3 eggs, 285ml milk, 115g plain flour, and a pinch of salt to form a smooth batter. Put in the fridge for the final 30 minutes of the beef’s cooking time.
Once cooked to your preference, rest the beef for 30 minutes and reserve the other contents of the pan.
Increase the oven’s heat to 220C/Gas 7 and heat 1 tbsp of vegetable or sunflower oil in each hole of a muffin tin for 5-10 minutes. Once the oil is extremely hot, quickly-but-carefully add batter to fill each hole of the muffin tin and return to the oven. Cook for 20 minutes or until golden brown, keeping the oven door closed for the entire cooking time to prevent the Yorkshire puddings from drooping and becoming soggy.
While beef is resting, heat the pan with the juices from the beef on the hob until simmering. Add 1-2 tablespoons of plain flour and stir with a large spoon to form a roux. Cook over high heat, constantly stirring, until the smell of raw flour dissipates and slowly add 100ml of red wine to the pan. Cook until the alcohol smell has gone, stirring occasionally.
Keep on high heat while slowly adding beef stock and continue to cook until the gravy reaches your desired thickness. Strain to remove any lumps of undissolved flour.
Carve the beef and serve with the Yorkshire puddings and gravy, plus roast potatoes, vegetables of choice, and horseradish or mustard.
Jonathan is Food Editor for The London Economic.
Jonathan has run and contributed towards a number of blogs, and has written features for publications such as Eater London, The Guardian, i News, The Independent, GQ, Time Out London and more.
