Roast Beef with Yorkshire Pudding
Serves: 4 - 6. Preparation and cooking: about two hours
(depending on the size of meat)
INGREDIENTS
For the beef
2kg fore rib joint
½ tablespoon salt
½ tsp black pepper
1tsp English mustard powder
1tsp plain flour
Three thyme sprigs
2 small yellow onions, halved
One garlic, halved in the middle
100ml red wine
200ml fresh beef stock
Salt and pepper to season (optional)
1tsp cornflour
30ml water
For the Yorkshire Pudding
4 eggs, lightly beaten
(about 200ml in volume)
200ml semi skimmed milk
140g plain flour
30g unsalted butter, melted
¼ teaspoon salt
40g beef drippings or goose fat
The Beef
1 Preheat an oven to 220˚C. Mix the salt, pepper, mustard and
plain flour and rub it on to the fat part of meat. Sprinkle thyme
leaves on the top and place the joint on the roasting tin with the
garlic and onion. Cook for 20 minutes then cover it with a large
sheet of aluminium foil. Turn the heat down to 160˚C.
2 Now to work out the cooking time; this depends on your preferred
doneness. For medium rare, cook the joint for
20 minutes per 450g. For rare, cook it for 15 minutes per 450g.
Put the joint back in the oven and cook further,
following your calculated time.
3 Once the meat is done, rest it for 30 minutes on a warm plate.
In the meantime you can make the gravy. Pour the
wine on the roasting tray over a medium to high heat, and boil
until the liquid has reduced by half. Add the beef stock
and taste for flavour, seasoning if necessary. Finally add the
cornflour mixed with 30ml of water and thicken slightly.
Keep warm and serve with the sliced meat.
The Yorkshire Puddings
1 Combine the beaten eggs and milk. Put the plain flour in a
large bowl, and then gradually add the wet mixture using
a whisk. Try not to allow lumps in the mixture. Then add the
melted butter and salt. Cover and rest in a fridge for
at least 30 minutes.
2 Preheat the oven at 220˚C. Take a 12-hole muffin tray and add
half a teaspoon of goose fat into each hole. Heat the
tray in the oven for 5 minutes or longer, as this will help to
puff up the batter when cooking. About 20 minutes before
serving beef, take the tray out and pour in the batter mixture.
Place it back in the oven immediately and continue to cook
for 20 minutes until they become crispy and puffed up.
3 Serve with sliced roast beef and roast vegetables. The Yorkshire
Puddings will keep in a freezer for up to a month.
Dry aged marinated sirloin steak sandwich
Serves: 4. Preparation: 1 - 12 hours, Cooking: 30
minutes.
INGREDIENTS
For the filling
4 slices of sirloin steak, each weighing around 150g, 2cm
thick.
2 red peppers
30ml olive oil
8 flat mushrooms
8 slices wholemeal bread
2 tablespoons mayonnaise
1tsp Dijon mustard
50g rocket leaves
For the Marinade
30ml olive oil
3 cloves garlic
½ orange juice, about 30ml
5g (2tbsp) fresh oregano, finely chopped
½ medium sized chilli (10g) finely chopped
1tablespoon red wine vinegar
½ tsp salt
10 twist of black pepper
½ tsp grounded cumin
½ tsp dried thyme
½ tsp grounded coriander
30ml olive oil
1 Mix the olive oil, garlic, orange juice, oregano, chilli, red
wine vinegar, salt, black pepper, cumin, thyme and coriander.
Put it in a plastic bag or a container with the meat and leave to
marinate overnight. If you are short of time, leave it for
at least an hour.
2 Preheat an oven to 200˚C. Place cored and quartered red
peppers on a baking sheet as well as the mushrooms.
Smear them with 30ml of the oil and cook for 30 minutes. Once
cooked, cover the red pepper with cling film and leave
them for 15 minutes until the skin becomes soft. Peel the skin off
the red peppers and leave them until needed.
3 Preheat the griddle with a splash of olive oil and warm up the
bread, toasting it for a couple of minutes on each side.
Then move on to cooking the steak, again for 2 minutes on each
side before leaving it to rest it for a few minutes
in which time you can mix up the mayonnaise and mustard.
Slice the steak to your preferred thickness and arrange it on the
bread with the mustard mayonnaise, red pepper,
mushrooms and rocket leaves. Serve warm.
Dry aged T-bone steak with roasted summer
vegetables
Serves: 4 Preparation and cooking: one hour
INGREDIENTS
For the steak
4 T-bone steaks, each weighing
about 250-300g
1 tsp smoked sea salt, or sea salt
½ tsp black pepper
½ tsp cayenne pepper
15ml olive oil
For the green sauce
2 garlic cloves
2 shallots (30g)
A small bunch of oregano (5g)
A small bunch of coriander (5g)
A small bunch of flat leaf parsley
½ tsp dried red chilli
4 tablespoons sherry vinegar
1 tablespoon caster sugar
20ml olive oil
For the vegetables
1tsp salt
12 asparagus spears
2 courgettes
1 tablespoon olive oil
A few twists of Black pepper
30g salted butter
Additional freshly ground salt
and pepper if required
The Steak
1 Sprinkle on the salt, pepper and cayenne and leave them for
between 15 - 30 minutes.
2 Heat large frying pans with the oil. Cook the steak on medium
to high heat for three minutes each side and then
leave them to rest for a few minutes. If you have lots of juice on
a pan, mix it into the green sauce as this juice has plenty
of flavour.
3 Place the meat on warm plates and arrange them with the
asparagus and courgette, and drop a bit of salted butter on
a top of the roasted vegetables. Serve with the green sauce and
extra black pepper if you like.
The Sauce
1 Finely chop the garlic, shallots, oregano, coriander, flat
leaf parsley and mix with the red chilli, sherry vinegar,
caster
sugar and olive oil. Check the flavour and add seasoning if
needed.
The Vegetables
1 Preheat an oven to 200˚C. Prepare a large pan of simmering and
salted water and cook the asparagus for about 2 minutes.
Drain and blanch in cold water for about 5 minutes. Pat them dry
and leave to one side.
2 Slice the courgette diagonally, about 1cm thick. Prepare a
baking sheet and spread the courgette and par boiled
asparagus with the olive oil and few twist of black pepper. Cook
them in the oven for 20 minutes, turning once
halfway through.
Seared beef fillet salad with hot Korean
dressing
Serves: 4 Preparation and cooking: one hour
INGREDIENTS
For the beef
300g beef fillet
15ml vegetable oil
For the sauce
30ml sesame oil
15ml rice wine vinegar
30ml lime juice
¼ tsp salt
45ml light soy sauce
1 tsp chilli flakes
2 tsp sugar
5g chives, finely chopped
1 clove of garlic, finely chopped
10g fresh ginger, finely grated
For the salad
1-2 litres hot water
1 tsp salt
100g beansprouts
½ cucumber, thinly sliced
5g flat leaf parsley leaves
5g coriander
50g watercress
10 radishes, thinly sliced
2 tablespoons toasted
sesame seeds
The Beef
1 Slice the beef fillet into 3cm thick strips and season with
the salt and pepper. Heat the vegetable oil in a frying pan,
high to medium heat, and cook them for three minutes on each side.
Rest them for a few minutes. Once cooled slightly,
prepare a small container that can accommodate the steaks and pour
over the dressing. Marinate each side for about
15 minutes.
The Sauce
1 Combine the sesame oil, rice wine vinegar, lime juice, salt,
soy sauce, chilli flakes, sugar, chives, garlic and ginger
and
mix thoroughly.
The Salad
1 Prepare a medium sized pan filled with hot water and add a
teaspoon of salt. Blanch the bean sprouts for 20 seconds,
then drain and chill them in icy cold water. Drain them again and
pat dry. This helps the cooking through of the bean
sprouts whilst maintaining their crispy texture.
2 To a large bowl, add the beansprouts, cucumber, flat leaf
parsley, coriander, watercress, radish and toss with one
third of the dressing. Take the beef from the container and
carefully slice to about 5mm thick. Arrange the salad on
a bowl or plate and place the slices of meat on top.
3 Pour the remaining dressing on top of the salad before
sprinkling on the sesame seed. Serve immediately.
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