Roast Beef and Yorkshire Pudding

The recipe

Instructions

1. 1
   Sit beef in a roasting tin, rub with oil and salt. Roast at 220°C for 20 minutes, then 180°C for 50 minutes for medium-rare. Rest 30 minutes covered.
2. 2
   Parboil cubed potatoes 8 minutes. Heat goose fat in a tin, tip in potatoes, roast 50 minutes turning.
3. 3
   Whisk flour, eggs, milk to a batter. Heat oil in a 12-hole tin until smoking. Pour batter in. 25 mins at 220°C — don't open!
4. 4
   For gravy: pour pan juices into a small pan. Add wine, stock, flour. Simmer 5 minutes.
5. 5
   Carve the beef thinly across the grain. Plate with roasties, Yorkshires, gravy. Add any veg you have.

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