INGREDIENTS

INSTRUCTIONS

FOR THE GRAVY
FOR THE YORKSHIRE PUDDING
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.
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Converted by MM_Buster v2.0l.

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