Preheat the oven to 240°C/465°F/Gas 9.
Season the meat and place in a roasting tin and sear for 15 minutes until browned, lower the oven temperature to 190°C/375°F/Gas 5 and cook for the required time. For a 1kg/2lb 3oz Ribeye Roast, cook for 27 (rare), 33 (medium) or 44 minutes (well done).
Half an hour before the beef is ready, make the pudding batter. Sift the flour and salt in a bowl. Make a well in the centre and break in the eggs. Mix the milk and water in a jug and with an electric whisk, gradually beat half of the milk mixture into the eggs and flour. Add enough of the remaining milk mixture to create a batter with the consistency of double cream. Leave to stand for 30 minutes.
Remove the beef from the oven and increase temperature to 220°C/428°F/Gas 7. Place the beef on a carving tray and cover loosely with foil, resting in a warm place for 30 minutes.
Put some fat from the roasting tin into a 12-hole muffin tin. Put in the oven for 5 minutes until smoking hot. Fill each indentation ¾ full with batter and return to the oven for 25-30 minutes or until puffy and golden. Meanwhile, make the gravy by removing the excess fat from the roasting tin and placing it over a medium heat. Whisk in the flour and a little stock, scraping the bottom to release the beef juices. Add the rest of the stock and simmer until reduced to gravy. Strain into a saucepan, season and keep warm until required.
Uncover the beef and add juices from the carving tray to the gravy. Carve the beef as thinly as possible.
Serve with the Yorkshire puddings, gravy, horseradish sauce and English mustard.
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