Hugh Fearnley Whittingstall -
Roast Beef & Yorkshire Pudding
Hugh’s passion lies in honestly grown and reared local food, and his River Cottage recipes have made him one of the best known chefs in the country. Hugh likes to let his quality ingredients speak for themselves instead of creating anything hugely complicated, so his signature dish is a British classic: a good Sunday roast beef complimented by an honest Yorkshire pud.
Method
For The Beef
Preheat oven to 220°C (Gas Mark 7) and prepare the join by massaging it with the olive oil or fat and adding the seasoning. Cook in the middle of the oven for 30 minutes.
The meat should now be sizzling in the pan. You now need to turn the oven down to 180°C and slow cook the joint for 12-15 minutes for each pound of meat for medium rare, more if you want the meat medium or well done.
Once the beef is done, cover with foil and leave to rest for half an hour for perfect, tender beef.
The Yorkshire Pudding
Combine all the ingredients apart from the oil in a mixer or by hand until you have a batter the consistency of paint.
Leave the batter to rest for half an hour.
Heat up your Yorkshire pan with the oil inside (you can also cook one large pudding in a tray and cut it up) in an oven at 210°C/ Gas Mark 6. Heat for five minutes until the oil is very hot.
Add the batter to the tin, making sure it makes a sizzling noise as it goes in, and cook for around 15 minutes, until the puddings are puffed up.
What You Will Need
- For The Beef
- - 1 joint of aged rib beef, on the bone
- - Olive oil or beef dripping
- For the Yorkshires
- - 250g plain flour
- - 1 teaspoon of salt
- - 4 medium eggs, plus 2 egg yolks
- - 300ml milk
- - 300ml water
- - 2 tablespoons olive oil
