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Roast Beef Dinner Recipe

Roast Beef Dinner Recipe
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Serving : 6
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Prepare the ingredients before making Roast Beef Dinner in your home. Then, follow these steps below to serve Roast Beef Dinner for your family or friends.

Ingredients: Roast Beef Dinner

  • Roast beef
  • 2 lb piece of Abedeen Angus beef, any cut suitable for roasting, tied with string.
  • 2 tbsp dijon or English mustard
  • 2 tbsp fresh thyme and rosemary, chopped.
  • 1 sea salt and ground black pepper
  • Root vegetable rostis
  • 2 large carrots, peeled.
  • 2 large parsnips, peeled
  • 2 large potatoes
  • 1 tbsp fresh thyme leaves, chopped
  • 1 egg
  • 1 sea salt and ground black pepper
  • 4 tbsp sunflower oil, for frying
  • Yorkshire pudding
  • 2/3 cup all purpose flour
  • 2 eggs
  • 1 1/4 cup full cream milk
  • 1 tsp white distilled vinegar
  • 1 tsp sea salt
  • 3 tbsp sunflower oil, for the muffin tin
  • Gravy
  • 1/2 tbsp all purpose flour
  • 1 cup beef stock, made with half a stock cube

How to Make Roast Beef Dinner

If you have prepared the ingredients needed, now time to start cooking. There are 20 steps you must follow to make Roast Beef Dinner in your home by yourself.

    Step 1
  • Remove the beef from the fridge for 1 hour before cooking.
  • Step 2
  • Preheat the oven to 150 C
  • Step 3
  • Heat a non stick saute pan, and sear all sides of the beef
  • Step 4
  • Brush one side if the beef with mustard, season with salt and pepper and sprinkle on the herbs.
  • Step 5
  • Place the beef, mustard side down, in a roasting tin, then brush mustard on the top, season and sprinkle wuth the rest of the herbs
  • Step 6
  • Place in the oven and roast for 40 minutes for every pound (medium rare)
  • Step 7
  • Place the carrots, parsnips and unpeeled (washed) potatoes in a pan with water. Bring to the boil and simmer from 10 minutes until part cooked.
  • Step 8
  • Drain vegetables and allow to cool.
  • Step 9
  • When cooled, peel the potatoes, grate all the vegetables into a bowl and add the egg, thyme and seasoning.
  • Step 10
  • Shape into round cakes, and chill if not cooking straight away.
  • Step 11
  • Place the flour in a large bowl, make a well in the middle, break in the eggs, and start to whisk them in, pour in the milk while whisking then add the vinegar and salt and give another little whisk.
  • Step 12
  • Set the batter aside for thirty minutes
  • Step 13
  • At the end of the cooking time, take the beef out, place on a warm plate and cover with foil. Leave to rest and turn the oven temperature up to 200 C.
  • Step 14
  • Pour a teaspoon of oil in each hole if a twelve hole muffin tin and put it in the oven to heat up.
  • Step 15
  • When the oil is smoking hot, carefully ladle the batter between thr twelve holes, while the tin is the oven, the oven shelf pulled out far enough for you to reach the back of the muffin tin.
  • Step 16
  • Cook for 25 minutes, until puffed up and golden.
  • Step 17
  • Heat 2 tablespoons of oil in a saute pan, and fry the vegetable rostis for 4 minutes each side. You may need to cook two batches, add 2 tablespoons for each batch.
  • Step 18
  • To make the gravy, pour the juices from the rested beef into the roasting tin, add the flour and mix to a paste, add the stock then bring to a boil. Simmer, scraping the stuck meaty bits off the tin with your wooden spoon, until it thickens up.
  • Step 19
  • Strain the gravy through a sieve into a gravy boat.
  • Step 20
  • Carve the beef, serving slices with a couple of Yorkshire puddings, a vegetable rosti and some gravy on each plate. An optional condiment is horseradish sauce, a teaspoon if which is great with roast beef.
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