Beef Roasting Joint with Yorkshire Pudding

Add oil to the compartments (3 per person) in a muffin tin with just enough oil to cover the base. Place in the top of the oven and allow to heat for 8-10 mins, until the oil heats up well.

Combine 2 egg (per 2P) and the flour and whisk until smooth. Then slowly add 100ml milk (per 2P) and combine well. Once the muffin tray is heat, 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. 

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. 

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. 

Once eveything is almost ready, return the pan to a medium heat. Warm the demi glace and add a knob of butter. Lossen with a splash of water if required and taste and season with salt and pepper.