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For the Gravy:- 1 Tbsp flour 2 Tbsp red wine 1 1/4 cups beef stock, or the water from cooked vegetables.
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Ground black pepper YORKSHIRE PUDDINGS 2 cups flour 1 tsp salt 4 eggs 1 1/2 cups milk 1 Tbsp cold water small pieces of dripping Rub the outside of the beef with garlic and black pepper.
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Sprinkle with flour and place into a preheated roasting dish with melted dripping.
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Roast at 180C for 25 minutes per 500g of meat for medium rare beef.
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Cover loosely with foil.
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Leave to stand for 15 minutes before carving.
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Gravy:- Place roasting dish over a low heat, add the flour and stir well until you have a light brown mix.
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Gradually add the wine and stock until the gravy thickens.
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Check for seasonings.
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Serve over the roast beef and Yorkshire pudding.
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Yorkshire Pudding:- Place pieces or dripping into Yorkshire pudding dishes or deep muffin tins.
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Place these into a 220C oven until they start to smoke. Place all other ingredients in a blender and blend until smooth.
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Pour batter into the tins, fill 3/4 full.
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Return to the oven, immediately and bake for 20 - 30 minutes until risen and golden brown.
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Serve your roast with a selection of steamed, simmered and roasted vegetables.
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Cheers, Doreen Doreen Randal, Wanganui.
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New Zealand.
