Roast Beef with Yorkshire Puddings
Tender beef fillet paired with golden, fluffy Yorkshire puddings, rich red wine gravy, and buttery star-anise carrots—comforting and classic!
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:
- Yorkshire pudding tin
- Roasting pan
- Carving knife
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Plastic wrap
- Refrigerator
- Oven
- Stove
- Plate
Ingredients
- 2kg fillet beef
- 1 bulb garlic
- 2 onions, skins on, halved
- 1 small bunch thyme
- Sprig of rosemary
- Salt
- pepper
- 100ml red wine
- 50ml madeira
- 400ml veal jus
- Knob of Butter
- 8 medium eggs
- 227g plain flour
- 568ml milk
- 100g beef dripping
- 10 carrots
- 6 star anise
- 150g butter
- 100g caster sugar
- Roast potatoes
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