Traditional Roast Beef with Yorkshire Pudding

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Rub the outside of the beef all over with the minced garlic and black pepper, then sprinkle with 1 Tbsp flour.

2. 2

   Place the beef in a roasting dish with melted dripping and roast for about 25 minutes per 500g for medium-rare. Cover loosely with foil and let rest for 15 minutes before carving.

3. 3

   While the beef rests, make the Yorkshire puddings: place a small piece of dripping in each cup of a deep muffin tin and set in a 220°C (425°F) oven until the fat just begins to smoke.

4. 4

   In a blender, combine the 2 cups flour, salt, eggs, milk, and cold water and blend until smooth. Pour the batter into the hot tins, filling each about three-quarters full.

5. 5

   Return the tins immediately to the 220°C oven and bake for 20 to 30 minutes, until the puddings are well risen and golden brown. Do not open the oven during baking or they may collapse.

6. 6

   For the gravy, set the beef roasting dish over low heat, add the 2 Tbsp flour, and stir until you have a light brown roux. Gradually whisk in the red wine and beef stock, cooking until the gravy thickens; season to taste.

7. 7

   Carve the beef and serve with the Yorkshire puddings, gravy, and a selection of steamed, simmered, and roasted vegetables.