Beef Roasting Joint and Yorkshire Puddings
with mash and demi-glace4.0(31)
Calories
:
924 kcalProtein
:
75.3g proteinTotal
:
50 minutesDifficulty
:
EasyEgg(s) not included
Allergens:
- Wheat
- Celery
There's nothing like a roast! This meal draws on classics of the genre such as veg, mash and also steals inspiration from our UK neighbours in the form of yorkshire puddings.
Ingredients
Serving amount
500 grams
Beef Roasting Joint
1 sachet(s)
Dried Thyme
600 grams
Potatoes
75 grams
Plain Flour
(Contains: Wheat)
1 sachet(s)
Demi-Glace
(Contains: Celery)
1 unit(s)
Carrot
1 unit(s)
Garlic
100 grams
Green Beans
Not included in your delivery
100 milliliter(s)
Milk
2 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)3867 kJ
Energy (kcal)924 kcal
Fat23.5 g
of which saturates11 g
Carbohydrate104.6 g
of which sugars14.1 g
Dietary Fiber13.9 g
Protein75.3 g
Salt2 g
Potassium1171.7 mg
Calcium45.8 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
•Muffin tin
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a large pot of salted water.
- Allow the beef to come to room temp. Place on a lined baking tray. Toss with thyme, salt, pepper and a drizzle of oil.
- Trim the carrot, quarter lengthways and place alongside the beef. Toss with salt, pepper and a drizzle of oil.
- Roast on the middle shelf, 35-40 mins for medium. Add an extra 5 mins if you like your beef more well done. IMPORTANT: Wash hands and equipment after handling raw meat. Beef is safe to eat when browned on the outside.
2
- Add oil to the compartments (3 per person) in a muffin tin with just enough oil to cover the base.
- Place on the top shelf of the oven and allow to heat for 8-10 mins, until the oil heats up well.
- Combine 2 eggs (per 2P) and the flour and whisk until smooth. Slowly add 100ml milk (per 2P) and combine well.
- Once the muffin tray is hot, divide the mix between the oiled compartments quickly and carefully.
- Return to the top of the oven and bake for 20-25 mins until golden and well risen.
3
- Meanwhile, chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pan off the heat.
- Add a knob of butter and a splash of milk or water.
- Mash until smooth. Season with salt and pepper. Cover to keep warm.
4
- While everything cooks, peel and grate the garlic (or use a garlic press).
- Place a pan over medium-high heat with a drizzle of oil.
- Trim the green beans.
- Once the pan is hot, add the green beans and fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil.
- Cook until tender, 4-5 mins. Remove the beans from the pan, set aside and keep covered.
5
- Once eveything is almost ready, return the pan to a medium heat.
- Warm the demi glace and add a knob of butter.
- Loosen with a splash of water if required, and taste and season with salt and pepper.
6
- Divide the mashed potatoes, roasting joint slices, veg and yorkshire puddings between plates.
- Spoon the warm demi glace over the sliced beef.
