Roast Beef, Yorkshire Puddings with Potatoes, Carrots and Gravy
Tender beef, perfect Yorkshire Puddings using James's tried and tested recipe, fluffy roasties, sweet and buttery carrots and a rich gravy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Roasting rack
- Roasting pan
- Oven
- Stove
- Refrigerator
- Plastic wrap
- Mixing bowl
- Baking sheet
- Pot
- Colander
- Saucepan
- Pan
Ingredients
- 2kg Sirloin beef
- Salt
- pepper
- Potatoes
- 12 King Edward potatoes, peeled
- 6 tbsp dripping
- 2 tbsp olive oil
- 2 tbsp veg oil
- Gravy
- 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
- Yorkshire Pudding
- 8 eggs
- 8os plain flour
- 1 pint milk
- 100g beef dripping
- Carrots
- 10 carrots peeled and sliced
- 6 star anise
- 50g butter
- 100g caster sugar
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