Herb-coated beef with beetroots and Yorkshire puddings

Serves 6 Starters and mains

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Method

First make the Yorkshire pudding batter. Put the flour into a large bowl and season well with salt and pepper. Mix together and make a well in the middle. Stir in the eggs, one at a time, then slowly pour in the milk, whisking continuously, until the batter is smooth. Chill for at least 30 minutes or for up to 12 hours.

When you’re ready to cook, preheat the oven to 220C/425F/ Gas 7. Put the beetroots into a medium-sized pan and cover with cold water. Pop a lid on the pan and bring to the boil, then reduce the heat and simmer for 40 minutes, until the beetroots are tender. Remove from the pan and set aside to cool. Once cool, use kitchen paper to peel away the skins by wrapping them in the paper and rubbing. Cut each beetroot into quarters, trimming away the stalks.

To bake the Yorkshires, spoon 1tsp of dripping into each of the muffin tin holes, then heat it in
the oven for 5 minutes until the dripping is hot. Carefully ladle the batter into each hole, then bake for 20-30 minutes until the Yorkshires are risen and browned.

To cook the beef, melt the butter in a large frying pan over a medium heat and fry until browned on all sides. Season well, then brush the treacle all over the meat and press the herbs onto the beef. Transfer the beef to a roasting tin, add the cooked beetroots and roast in the oven for 20 minutes for medium-rare.

Meanwhile, to make the sauce, pour the wine and veal jus into a pan and bring to the boil. Simmer until reduced by half, then pour into a serving jug.

Take the beef out of the oven and allow to rest for 10 minutes, before slicing and serving with the Yorkshires, beetroots and sauce.