roast beef dinner:
Roast Beef:
1. Preheat the oven to 220°C (425°F).
2. Season the beef generously with salt, pepper, garlic, and fresh herbs. Drizzle with olive oil.
3. Place the beef in a roasting pan and roast for 15 minutes at 220°C (425°F) to develop a crust.
4. Lower the oven temperature to 180°C (350°F) and continue roasting for approximately 20 minutes per 500g (1 lb) for medium-rare, or adjust to your desired doneness.
5. Remove the beef from the oven and let it rest covered with foil for 15 minutes before slicing.
Yorkshire Puddings:
1. In a mixing bowl, whisk together flour, eggs, milk, and water until smooth. Let the batter rest for 30 minutes.
2. Place a small amount of beef drippings or oil into each compartment of a muffin tin or Yorkshire pudding tray.
3. Preheat the tin in the oven for about 5 minutes.
4. Pour the batter into the hot tin and bake for 20-25 minutes, or until the puddings have risen and are golden brown.
Vegetables:
1. For roasting: Toss the potatoes and carrots in a bit of olive oil, salt, and pepper. Roast in the oven alongside the beef for about 40 minutes or until tender.
2. For mashed potatoes: Boil the peeled and chopped potatoes in salted water until tender (about 15 minutes). Drain, then mash with butter, milk, and salt to taste.
3. Cook peas in boiling water for 3-4 minutes or until tender.
Gravy:
1. After removing the beef, place the roasting pan on the stovetop over medium heat. Add 2 tablespoons of flour and cook for a minute to form a roux.
2. Gradually whisk in the beef stock and simmer until thickened, about 5 minutes. Adjust seasoning with salt and pepper.
Serve the roast beef with Yorkshire puddings, roasted vegetables, mashed potatoes, peas, and gravy. Enjoy your hearty meal!
