Roast beef with hassellback potatoes and yorkshire pudding

Yield: 1 servings

Measure Ingredient
\N \N Organic beef
\N \N Fresh quartered tomatoes
1 \N Carrot
1 \N Flat cap mushroom
\N \N Shallots
\N \N Green beans
\N \N Potatoes
\N \N Vegetable stock
\N \N Quarter bottle of red wine
1 pinch Flour
4 \N Eggs; (one per person)
150 millilitres Milk; (1/4 pint)
\N \N Oil
\N \N Salt
\N \N Horseradish sauce

FOR THE GRAVY

FOR THE YORKSHIRE PUDDING

Take your beef and season with salt - not pepper. Heat roasting tin on hob, add beef and seal your fillet. Add fresh quartered tomatoes, a chopped carrot, a chopped flat cap mushroom and shallots (peeled and halved). Once the meat is sealed move the vegetables under the meat and season with pepper and a couple of sprigs of thyme. Then pop the whole lot into the oven and cook for about 25 minutes per pound.

Once cooked take your tin out of the oven, remove beef onto a board to rest to tenderise.

Pop roasting tin back onto hob on a full heat, add a quarter bottle of medium red wine and a pinch of flour and boil for 8 minutes. Add half a pint of vegetable stock and bring back to the boil.

For the yorkshire pud (for 4 people): Add four eggs (one per person) and 2 1/2oz of flour into a bowl and whisk until you achieve a sticky thick texture. Add ¼ pint of milk of milk slowly and a good pinch of salt.

Leave to rest while you heat your roasting tin (try to use one with individual holes for each Yorkshire), pop a drop of oil in each section and heat. Portion out your mixture into the ?holes? and you will notice that the oil seals the puddings as you pour. Finally pop in oven.

Hassellbacked Potatoes: Peel and cut in half. Make incisions down the curved side of your potato but not all the way through. Blanche them in boiling water.

Strain off, plonk in a bowl, make sure they are nice and dry and add a touch of oil, a good pinch of salt, pop onto a roasting tray and into the oven.

And finally......... slice your beef, place on the side of your plate with the vegetables of your choice and your hasselback potatoes. Strain your vegetables from your gravy. Add your gravy and then your Yorkshire Pud on the side with a little horseradish sauce.

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Converted by MM_Buster v2.0l.

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