Roast Beef Dinner

This is actually a recipe which we didn’t use somebody else’s book to make. I checked on line to see how long to cook the beef to make it medium rare but it was still a bit overdone for me…but then I do like it just about dead with the juices flowing out of it. These are the measurements we used but adjust as necessary.

750g topside steak
Goose fat
Yorkshire puddings (recipe has been blogged previously)

Put steak in roasting dish, coat with olive oil and cover with freshly ground pepper. Cook in oven at 220 degrees C, 425 F, gas mark 7 for 30 mins. Turn down to 160 C, 310 F, gas 2 1/2 and cook for 30 minutes per kilo. That is allegedly for medium rare so we did ours for 22 minutes which was a bit too long. Leave to rest for about 20 minutes before carving.

Cook roast potatoes in goose fat and Yorkshire puddings as previously blogged. While the meat is resting, add some flour to the roasting dish and put on the hob, stirring with a whisk. Add a splash of red wine to deglaze the pan and then add water slowly to make the gravy. Add excess water and allow to cook down and thicken to desired viscosity.




Published in: on January 21, 2012 at 11:27 pm  Leave a Comment  
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