Ingredients
Method
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Oil 50 ml
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Blade roast 1.5 kg
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Salt and cracked black pepper
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Eggs 6 x
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Plain flour 400 g
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Milk 600 ml
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Lard, for cooking Yorkshire puddings 100 g
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Water 500 ml
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Steamed vegetables, to serve
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Wholegrain mustard 200 g
Preparation
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Method
- Heat oil on stovetop in a large baking dish over high heat. Season beef with salt and pepper and cook in a baking dish for 10 minutes, or until well browned all over. Rub wholegrain mustard over beef, transfer to a combi oven and cook until internal temp of 75 degree Celsius.
- To make the Yorkshire puddings, place eggs in a large bowl and whisk. Add flour and whisk until smooth then whisk in milk until fully combined. Transfer mixture to a jug.
- Divide lard between two muffin trays. Place in a combi oven and heat for 10 minutes at 200 degree Celsius.
- Remove trays from oven and quickly fill muffin holes with pudding mixture. Return to oven and bake for 20 minutes until risen and golden.
- While the puddings are cooking, place water in a pan and bring to the boil. Whisk in KNORR Rich Brown Gravy and continue whisking until smooth and thickened. Keep warm.
- Once beef is cooked, remove and allow to rest, then slice and divide between serving plates. Spoon over the gravy and serve with Yorkshire puddings.
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To Serve
Serve with steamed vegetables on the side.
