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Make the batter for the Yorkshire pudding at least an hour or so before you want to cook it. Sift the flour into a mixing bowl. Whisk in the beaten egg to form a lump-free paste. Gradually whisk in the milk, beating to make a smooth batter. Season with salt and pepper.
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Pre-heat the oven to 210°C, 190˚C fan oven, Gas mark 7.
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Heat the olive oil in a large ovenproof frying pan. Add in the beef and fry until browned on all sides, for around 5 minutes.
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Transfer the pan with the beef to the oven. If your frying pan is not ovenproof, transfer it to a roasting tin.
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After 15 mins, add the garlic and reduce heat to 190˚C, 170˚C fan oven, Gas mark 5 and roast the beef for 1 hour; it should measure 45˚C when tested with a meat probe. This gives you medium-rare beef. If you prefer your beef medium take it to 60˚C, while 70˚C gives you well done beef.
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About half an hour before the beef is ready, place greased Yorkshire pudding trays in the oven to pre-heat.
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Remove the beef from the oven, wrap in foil and set aside to rest.
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Pour the Yorkshire pudding batter into the pre-heated Yorkshire pudding trays and bake for 20-25 minutes, until risen and golden-brown.
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In a separate pan, melt the butter and sauté the carrots over a moderate heat for 10-12 mins with the thyme until tender.
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For the gravy: dissolve the Knorr Rich Beef Stock Pot in 500ml of boiling water, stirring until thoroughly dissolved.
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the roasting juices from the roasting tin into a bowl and reserve, skimming off most of the fat. Place tin on the heat, add in the flour and cook stirring for 2-3 mins.
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Gradually whisk in the Knorr Stock, bring to the boil, reduce the heat and simmer.
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Bring to the boil and simmer for 5 minutes. Strain the gravy into the reserved roasting juices and mix well.
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Carve the roast beef into thick slices and place on a warmed serving platter. Add the freshly baked Yorkshire puddings and serve with roast potatoes and seasonal vegetables.