Roast beef with Yorkshire pudding

Ingredients

Quantities for 6 servings.

• 2 kg Beef joint, rib or topside
• 140 g Flour
• 4 piece Eggs
• 200 ml Milk
• 100 g Beef dripping
• 1 kg Potatoes
• 4 piece Carrots
• 2 piece Onions
• 400 ml Beef stock
• 150 ml Red wine
• 2 tbsp English mustard, to serve
• to taste Salt and pepper

Method

1. Whisk the flour, eggs, milk and salt into a smooth batter and rest it an hour in the fridge.
2. Take the beef out of the fridge an hour before cooking, pat it dry and season it.
3. Sear the joint in a pan on all sides to a dark crust, two minutes a face.
4. Set it on the vegetables in a tray and roast at 200 °C for twenty minutes, then at 160 °C for forty more for a pink centre.
5. Lift the beef out, cover it with foil and rest it twenty minutes; it goes on cooking.
6. Heat the pudding tins with a spoon of dripping in each at 220 °C until the fat smokes.
7. Pour the cold batter halfway up the tins and bake twenty minutes without opening the door.