Ingredients
Method
-
Oil 50.0 ml
-
Blade roast 1.5 kg
-
Salt and cracked black pepper
-
Eggs 6.0 x
-
Plain flour 400.0 g
-
Milk 600.0 ml
-
Lard, for cooking Yorkshire puddings 100.0 g
-
Water 500.0 ml
-
Steamed vegetables, to serve
-
Wholegrain mustard 200.0 g
Preparation
-
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.
-
To Serve
Serve with steamed vegetables on the side.
