Roast Beef English Style with Yorkshire Pudding

Ingredients

• 1 kg roastbeef (pre‑trimmed)
• Salt
• black pepper (freshly ground)
• 4 tbsp clarified butter
• 1 bundle mirepoix vegetables
• 1 onion
• 1 tbsp Tomato Paste
• 300 ml dry red wine
• 400 ml beef stock
• 400 g waxy potatoes
• 200 g carrots
• 150 g broccoli florets
• 150 g cauliflower florets
• 150 g Frozen Peas
• 240 g flour
• 200 ml milk
• 60 g butter (or cooking fat)
• 2 Eggs
• 2 tbsp butter
• arrowroot starch

Instructions

1. 1.

   Preheat the oven to 140°C with top and bottom heat.

2. 2.

   Wash, pat dry, salt and pepper the beef; sear all sides in a hot pan with 2 tbsp melted clarified butter. Place the roast on a rack over a fat pan in the preheated oven for about 45 minutes.

3. 3.

   Trim and roughly chop the mirepoix and onion; sauté in the roasting fat. Stir in tomato paste, deglaze with half of the red wine, reduce almost completely, add remaining wine and stock, then reduce to half at medium heat.

4. 4.

   Wash potatoes thoroughly and boil in salted water for 25 minutes.

5. 5.

   Clean and wash the vegetables; peel carrots and slice into rounds; thaw peas.

6. 6.

   Blanch broccoli, carrots, and cauliflower separately in boiling salted water for 5‑6 minutes, drain, shock in cold water, and dry well.

7. 7.

   Drain potatoes, let steam off, peel, and halve them.

8. 8.

   Remove roast from oven, wrap in foil, and rest.

9. 9.

   For the pudding, sift flour with a pinch of salt into a bowl. Whisk 120 ml water with an egg, add to flour, then stir in warmed milk until smooth. Grease a rectangular baking dish; heat at 200°C for about 5 minutes. Remove from oven, pour batter evenly, and bake on the middle rack at 200‑210°C for about 15 minutes until risen.

10. 10.

    Pan‑fry potatoes in hot clarified butter until golden brown.

11. 11.

    Sauté vegetables in melted butter, season with salt and pepper.

12. 12.

    Strain sauce; thicken with arrowroot starch dissolved in a little cold water if desired.

13. 13.

    Slice roast, cut pudding into pieces, plate with vegetables, arrange roast beside potatoes, drizzle with sauce, and serve.