Roll on a plate of flour, mustard powder and freshly ground black pepper and then into the roasting tin and ....
20 mins GM9 / 475oF / 245oC
+
15 mins per lb / 450g at GM5 / 375oF / 190oC (rare)
+
15 mins extra (medium) or 30 mins for well done
Baste with pan juices regularly during the cooking.
Yorkshire Pudding
3oz / 75g plain flour
1 egg
3 fl oz / 75ml milk
2 fl oz / 55 ml water
Salt & freshly ground pepper
Beef dripping / vegetable oil / fry light
Sift the flour, make a well, add the egg and seasoning and then incorporate the milk and water mixture using an electric whisk if possible.
15 minutes before the beef is due out increase temp to 220 C and put in the oil to heat. (Only 5 minutes if using fry light!)
When you remove the beef and leave it on the side to rest put the Yorkshire puddings on for 20-30 minutes depending on size - Keep an eye on them, they are rubbish burnt!
3oz / 75g plain flour
1 egg
3 fl oz / 75ml milk
2 fl oz / 55 ml water
Salt & freshly ground pepper
Beef dripping / vegetable oil / fry light
Sift the flour, make a well, add the egg and seasoning and then incorporate the milk and water mixture using an electric whisk if possible.
15 minutes before the beef is due out increase temp to 220 C and put in the oil to heat. (Only 5 minutes if using fry light!)
When you remove the beef and leave it on the side to rest put the Yorkshire puddings on for 20-30 minutes depending on size - Keep an eye on them, they are rubbish burnt!
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