Roast Beef, Yorkshire Puddings and Vichy Carrots
You can't beat Roast Beef for serving up to a crowd and this one is served with Yorkshire Puddings, Vichy Carrots and a red wine gravy!
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Cooking tools:
- Roasting rack
- Baking sheet
- Muffin tin
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Whisk
- Plastic wrap
- Saucepan
- Spoon
Ingredients
- 2kg Sirloin beef
- Salt
- 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
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