Sunday Roast Beef with Tall Yorkshire Puddings and Red Wine Gravy

⏱ 150 min · Serves 6

A proper British Sunday centrepiece: a rosy-pink rolled sirloin with a peppery crust, crisp sky-high Yorkshires made from a rested batter, and a glossy red wine gravy built from the roasting juices. Simple technique, big reward.

Per serving: 790 kcal · 61.0g protein · 31.0g carbs · 45.0g fat

Ingredients

• 1.5 kg beef sirloin or top rump joint, tied
• 2 tbsp beef dripping or vegetable oil
• 1 tbsp English mustard powder
• 2 tsp flaky sea salt
• 1 tsp coarsely ground black pepper
• 2 onions, thickly sliced
• 2 carrots, halved lengthways
• 4 sprigs thyme
• FOR THE YORKSHIRE PUDDINGS:
• 150 g plain flour
• 1/2 tsp fine salt
• 4 large eggs
• 200 ml whole milk
• 50 ml cold water
• 6 tbsp beef dripping or sunflower oil (for the tins)
• FOR THE GRAVY:
• 1 tbsp plain flour
• 200 ml red wine
• 500 ml beef stock
• 1 tsp Worcestershire sauce

Method

1. Make the Yorkshire batter first: whisk flour and salt with the eggs until smooth, then gradually whisk in the milk and water to a thin, bubbly batter the consistency of single cream. Cover and rest at room temperature for at least 1 hour (or chill overnight).
2. Take the beef out of the fridge 1 hour before cooking. Heat oven to 240C/220C fan. Pat the joint dry and rub all over with the dripping, mustard powder, salt and pepper.
3. Scatter the onions, carrots and thyme in a roasting tin and sit the beef on top, fat side up. Roast at 240C for 20 minutes.
4. Reduce the oven to 180C/160C fan and continue roasting: about 12 minutes per 500 g for rare, 15 for medium-rare, 18 for medium. For a 1.5 kg joint that is roughly 45 minutes for medium-rare. A probe should read 52C for medium-rare.
5. Lift the beef onto a board, cover loosely with foil and rest for at least 30 minutes (up to 45) while the puddings cook. Keep the roasting tin and juices.
6. Turn the oven up to 230C/210C fan. Put 1 tbsp dripping or oil into each hole of a 6-hole muffin tin (or 1/2 tbsp per hole of a 12-hole bun tin) and heat in the oven for 10 minutes until smoking hot.
7. Give the batter a quick whisk and pour into a jug. Working fast, fill each hole two-thirds full, return to the oven immediately and bake 20-25 minutes until tall, deep gold and crisp. Do not open the door.
8. Meanwhile make the gravy: spoon off excess fat from the roasting tin, set it over medium heat on the hob and mash the vegetables a little. Stir in the flour for 1 minute, pour in the wine and bubble hard for 2 minutes, scraping the base.
9. Add the stock and Worcestershire sauce, simmer 8-10 minutes until lightly thickened, then strain into a warm jug. Stir in any juices from the resting board and season.
10. Carve the beef thinly across the grain and serve with the Yorkshire puddings, hot gravy, roast potatoes and greens.