English roast beef
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 to 6 |
| Cooking Time: | 1 hour |
| Prep Time: | 20 minutes, plus chilling time |
Ingredients
- 2 tbsp oil
- 1/2 tsp salt
- 120 g cake flour
- 2 tbsp iced water
- 3/4 cup full cream milk
- 2 large free range eggs
- Sea salt and freshly ground black pepper
- 1/2 cup organic beef stock
- 1 tsp Hot English mustard
- 1/2 cup Port
- Watercress, for serving
- Sea salt and freshly ground black pepper
- 1 tbsp Worcester sauce
- 1 tbsp olive oil, plus extra for moistening
- 800 g beef fillet
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 220°C.
- Moisten the beef with olive oil and sear in a pan, then transfer to a roasting pan.
- Mix the olive oil, Worcester sauce and seasoning and coat the beef. Roast for 15 minutes. Wrap the meat in foil and rest.
- Serve the beef thinly sliced with the Yorkshire pudding, gravy and watercress.
- To make the gravy, pour the Port into the roasting pan and simmer. Stir in the mustard and stock and simmer. Season to taste.
- To make the Yorkshire pudding, whisk the eggs, then add the milk and water. Sift in the flour and salt and whisk until smooth. Chill for 30 minutes.
- Preheat the oven to 220°C. Grease a square baking pan with the oil and heat in the oven until smoking hot. Whisk the batter, then pour into the pan. Bake for 25 minutes.
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