INGREDIENTS

INSTRUCTIONS

Take your beef and season with salt - not pepper. Heat roasting tin  on
hob, add beef and seal your fillet. Add fresh quartered tomatoes,  a
chopped carrot, a chopped flat cap mushroom and shallots (peeled  and
halved). Once the meat is sealed move the vegetables under the  meat
and season with pepper and a couple of sprigs of thyme. Then pop  the
whole lot into the oven and cook for about 25 minutes per pound.  Once
cooked take your tin out of the oven, remove beef onto a board  to rest
to tenderise.  Pop roasting tin back onto hob on a full heat, add a
quarter bottle of  medium red wine and a pinch of flour and boil for 8
minutes. Add half  a pint of vegetable stock and bring back to the
boil.  For the yorkshire pud (for 4 people): Add four eggs (one per
person)  and 2 1/2oz of flour into a bowl and whisk until you achieve a
sticky  thick texture. Add 1/4 pint of milk of milk slowly and a good
pinch  of salt. Leave to rest while you heat your roasting tin (try to
use  one with individual holes for each Yorkshire), pop a drop of oil
in  each section and heat. Portion out your mixture into the ?holes?
and  you will notice that the oil seals the puddings as you pour.
Finally  pop in oven.  Hassellbacked Potatoes: Peel and cut in half.
Make incisions down the  curved side of your potato but not all the way
through. Blanche them  in boiling water.  Strain off, plonk in a bowl,
make sure they are nice and dry and add a  touch of oil, a good pinch
of salt, pop onto a roasting tray and into  the oven.  And
finally......... slice your beef, place on the side of your plate  with
the vegetables of your choice and your hasselback potatoes.  Strain
your vegetables from your gravy. Add your gravy and then your
Yorkshire Pud on the side with a little horseradish sauce.  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1253
Calories From Fat: 147
Total Fat: 16.7g
Cholesterol: 0mg
Sodium: 1128.7mg
Potassium: 6202.7mg
Carbohydrates: 260.5g
Fiber: 30.5g
Sugar: 23.8g
Protein: 41g