Roast Beef, Yorkshire Puddings and Vichy Carrots - James Martin Chef

Ingredients

• 2kg Sirloin beef
• Salt and pepper
• 1 shallot, sliced
• 100ml red wine
• 50ml Madeira
• 200ml beef jus
• 200ml veal jus
• Knob of butter
• 8 eggs
• 8oz plain flour
• 1 pint milk
• 100g beef dripping
• 6 large carrots, halved lengthways
• 5 star anise
• 100g butter
• 100g caster sugar
• Water to cover
• Mix all the ingredients together for the Yorkshire puddings. Cover in cling film and then chill in the fridge overnight.
• Preheat the oven to 200c
• Put the beef onto a baking rack on a large tray, then roast in the oven for 1hr – 1hr 15min.
• In a 12 muffin tin, heat the beef dripping until smoking hot. Then, pour in the Yorkshire pudding batter and bake for 50 minutes to an hour.
• Place the carrots, butter, sugar, star anise and water into a pan. Then, bring to the boil and cook for 10 minutes.
• For the gravy, add the wine and Madeira to a pan. Bring to the boil and then reduce by half. Add the shallots, jus and stock. Bring to the boil, then reduce by half and finish with the butter.