Traditional Roast Dinner

A rare roast beef with a peppered crust. Potatoes are crispy on the outside and fluffy inside, served with a short, concentrated meat gravy.

• Prep time: 30 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 1528
• Protein: 86 g
• Carbs: 89 g
• Fat: 72 g

Ingredients

• 1.2 kg Beef roast ( tied )
• 1 kg Potato ( peeled and halved )
• 500 g Carrot ( sliced diagonally )
• 400 g Brussels sprouts ( blanched )
• 3 piece Egg ( beaten )
• 200 ml Whole milk
• 150 g Wheat flour
• 50 g Minimum butter sweet ( cold, diced )
• 100 ml Red wine
• 100 ml Sunflower oil
• 2 piece Thyme ( fresh sprigs )
• 2 piece Rosemary ( fresh sprigs )
• 10 g Gray sea salt
• 5 g Black pepper ground
• 300 ml Beef stock ( prepared )

Instructions

1. Searing the meat

   Generously salt and pepper the roast beef. In a hot pot with a drizzle of oil, sear the meat on all sides. The crust must be brown and well-marked to trap the juices.

2. Roasting and vegetables

   Place the beef in the oven at 200°C with thyme and rosemary. Arrange the cut potatoes and carrots around it. When the potatoes start to sizzle in the fat, they are on the right track.

3. Preparing Yorkshire puddings

   Mix flour, eggs, and milk until smooth. Pour into molds containing smoking hot oil. They should puff up instantly and become golden and airy.

4. Making the gravy

   Deglaze the pan juices with red wine, reduce by half. Add stock and mount with butter. The sauce should coat the back of a spoon and shine.

Chef's tips

• Take the meat out of the fridge 1 hour before cooking to bring it to room temperature.
• Rest the beef for 15 minutes under foil before carving; the fibers will relax.
• The oil in the Yorkshire pudding tins must be smoking hot so the batter sets immediately.

Storage

Beef keeps for 3 days in the fridge. Yorkshire puddings lose their crunch; pop them in a hot oven for 2 minutes to revive them.