Roast beef with a twist
Serves 8 or more | prep 30 mins | total time
Roast beef with a twist
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Serves 8 or more | prep 30 mins | total time
Rate
Nutritional information (per serving)
Calories
574Kcal
Fat
23gr
Saturates
8gr
Carbs
29gr
Sugars
7gr
Fibre
5gr
Protein
56gr
Salt
0.9gr
Ingredients
For the Yorkshire puddings
- 175g plain flour
- 4 medium eggs
- 300ml whole milk
- 2 tbsp sunflower oil
- 1 red chilli, deseeded and finely chopped
- ½ x 31g pack coriander, leaves finely chopped
For the beef and veg
- 1.7kg joint of Taste the Difference beef top rump
- 2 tbsp sunflower oil
- 400g shallots, peeled
- 2 red peppers
- 200g extra-fine beans
- 2 tbsp balsamic glaze
- grainy mustard, to serve, optional
For the gravy
- 150ml red wine
- 3 tbsp plain flour
- 600ml beef stock
Step by step
Get ahead
Make the Yorkshire pudding batter up to 2 hours before.
- Preheat the oven to 200°C, fan 180°C, gas 6. Remove the beef from the fridge half an hour before cooking it, to allow it to come to room temperature.
- Make the batter for the Yorkshires. Sift the flour into a bowl, add a generous pinch of salt and freshly ground black pepper. Make a well in the centre, add the eggs and gradually whisk in the milk, until you have a smooth batter. Pour into a large jug, cover and chill for at least 30 minutes.
- Rub the beef with 1 tablespoon oil and season lightly. Heat a large nonstick frying pan on the hob. Add the beef and sear for 6-8 minutes, turning regularly to colour on all sides. Transfer to a roasting tin.
- Roast in the oven for 20 minutes, then reduce the oven temperature to 180°C, fan 160°C, gas 4 and cook for a further 18 minutes per 500g – that's another hour for a 1.7kg joint.
- Toss the whole shallots with 1 tablespoon oil and seasoning. Then, 40 minutes before the beef is ready, add the shallots and the peppers to the roasting tin around the beef and cook until the shallots are golden and tender and the peppers are slightly blistered.
- Once you have removed the beef and vegetables, turn up the oven to 220°C, fan 200°C, gas 7. Rest the beef, covered in foil, for 15-30 minutes on a warm carving tray or plate. Keep the roasted shallots warm. Put the roasted peppers in a bowl, cover with a plate and leave to cool for a few minutes. Peel off the skins, remove the seeds and slice the peppers into strips.
- While the beef is resting, cook the Yorkshires. Divide 2 tablespoons oil among a 12-hole nonstick muffin tin. Heat in the oven for 5 minutes. Stir the chilli and coriander into the batter then pour into the hot oil in the muffin tin. Cook in the centre of the oven for 25-30 minutes until well risen and crisp.
- Meanwhile, for the gravy, return the roasting tin to the hob and add the red wine. Cook, stirring, to release the caramelised juices from the tin. Mix in the flour until smooth, then gradually blend in the stock until smooth. Simmer for 5-10 minutes and season to taste. Pour into a jug to serve.
- Add the green beans to a pan of lightly salted boiling water and cook for 3-4 minutes until just tender. Drain then toss with the roasted peppers, the shallots and the balsamic glaze and tip into a warmed serving dish.
- Carve the beef and serve with the chilli Yorkshires, the gravy and the vegetables, with grainy mustard, if you like.
Spice up your Sunday roast with chilli and coriander Yorkshires and balsamic-glazed vegetables on the side. Add some crispy roasties if you wish.
