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Roast Beef Dinner

Makes / serves: 6 portions

Draft recipe

Method

  1. Season beef and place over chunky onion and carrot.
  2. Roast at 220°C fan for 15 minutes, then 160°C fan until your chosen doneness, checking with a probe rather than relying on weight alone.
  3. About 60–65°C before resting gives medium to medium-well, depending on carryover.
  4. Rest 25–30 minutes.
  5. Prepare potatoes, Yorkshire puddings and gravy separately, increasing oven heat for puddings while beef rests.
  6. Steam greens and carve across the grain.

Related recipes

Components and suggested sides, shown with their own batch quantities.

Roast Potatoes

4 portions. Use the amount specified in the main recipe.

  • 1kg floury potatoes, large chunks.
  • 3 tbsp roasting oil.
  • 1 tbsp plain flour.
  • salt and pepper.
  • 4 garlic cloves.
  • 2 rosemary sprigs.
  1. Heat oven to 180°C fan and heat oil in roasting tray.
  2. Parboil potatoes vigorously for 10 minutes.
  3. Drain, steam-dry, shake to roughen, then lightly dust with flour and seasoning.
  4. Carefully turn into hot oil.
  5. Roast at least 45 minutes, often 60–75, turning occasionally.
  6. Add garlic and rosemary after 20–30 minutes so they do not burn.
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Yorkshire Puddings

12 puddings. Use the amount specified in the main recipe.

  • 140g plain flour.
  • 4 eggs.
  • 200ml whole milk.
  • 1/2 tsp salt.
  • 4 tbsp neutral oil.
  1. Whisk flour, eggs, milk and salt smooth; rest 30 minutes.
  2. Heat oven to 220°C fan.
  3. Divide oil between 12 muffin wells and heat 10 minutes.
  4. Pour batter into sizzling oil, filling wells about halfway.
  5. Bake 20–25 minutes without opening oven until well risen and deep golden.
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Roast Dinner Gravy

6 portions. Use the amount specified in the main recipe.

  • Pan juices from roast meat.
  • 2 tbsp retained roasting fat or 30g butter.
  • 2 tbsp flour.
  • 600ml stock matching meat.
  • 1 tsp Worcestershire sauce, optional.
  • salt and pepper.
  1. Rest meat and pour juices into a jug; separate excess fat.
  2. Heat 2 tbsp fat in the roasting tin or saucepan, stir in flour for 2 minutes.
  3. Whisk in stock gradually, scraping browned bits.
  4. Add defatted meat juices, simmer 10 minutes, strain if desired and season.
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