Roast Beef, Yorkshire Puddings with Potatoes, Carrots and Gravy - James Martin Chef

Ingredients

• 2kg Sirloin beef
• Salt and pepper
• 12 King Edward potatoes, peeled
• 6 tbsp dripping
• 2 tbsp olive oil
• 2 tbsp veg oil
• 1 shallot, sliced
• 100ml Red wine
• 50ml madeira
• 200ml Beef jus
• 200ml veal jus
• Knob of butter
• 1 tsp Bovril
• 1 tsp Marmite
• 1 tbsp gravy granules mixed with 75ml cold water
• 8 eggs
• 8os plain flour
• 1 pint milk
• 100g beef dripping
• 10 carrots peeled and sliced
• 6 star anise
• 50g butter
• 100g caster sugar