for 4 person

Meat

1 kg	whole steak

Vegetables

2 tbsp	olive oil
600 g	parsnip, sliced
1 tsp	mustard seeds
½ tsp	salt
1 dl	water

Yorkshire puddings

100 g	white flour
¼ tsp	salt
3	egg
2 ¼ dl	milk
4 tbsp	sunflower oil

Roast beef

1 tbsp	butter, soft
1 tsp	mustard
1 tsp	salt
a little	pepper

To roast

4 tbsp

sunflower oil

How it's done

Meat

Remove the meat from the fridge approx. 1 hr. prior to cooking.

Vegetables

Heat the oil in a large frying pan. Fry the parsnips and mustard seeds for approx. 5 mins., stirring occasionally, season with salt. Pour in the water, cover and cook the vegetables for approx. 20 mins.

Yorkshire puddings

Mix the flour and salt in a measuring cup. Add the eggs one at a time along with the milk and oil, beat until smooth using the whisk on a hand mixer, cover and leave to stand for approx. 20 mins.

Roast beef

Combine the butter, mustard, salt and pepper, use the mixture to coat the meat. Insert the meat thermometer into the thickest part of the joint (fatty side up).

To roast

Pour the oil into the muffin tin holes. Place the muffin tin on a baking tray lined with baking paper. Place the tray in the lower half of an oven preheated to 240 °C for approx. 5 mins. and an oven rack in the upper half. Pour the Yorkshire pudding mixture into the holes of the muffin tin, return to the oven. Place the meat on the hot oven rack above the muffin tin. Cook for approx. 10 mins., reduce the oven temperature to 200 °C and cook for a further 15 mins. (the core temperature of the meat should be 55°C). Remove the roast beef, cover and leave to rest for approx. 10 mins. Turn off the oven and keep the Yorkshire puddings warm in the oven with the door slightly ajar.

To serve

Cut the roast beef into thin slices, serve with the vegetables and Yorkshire puddings.

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