Step-by-Step Guide to Prepare Quick Roast Beef Dinner

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Award-winning Roast Beef Dinner. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Roast Beef Dinner, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roast Beef Dinner delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roast Beef Dinner is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can cook Roast Beef Dinner using 23 ingredients and 20 steps. Here is how you cook it.

Traditional British Sunday meal, this is my version, except the rostis, which I adapted from a recipe on the Channel 4 (UK) website.

Ingredients and spices that need to be Get to make Roast Beef Dinner:

1. Roast beef
2. 2 lb piece of Abedeen Angus beef, any cut suitable for roasting, tied with string.
3. 2 tbsp dijon or English mustard
4. 2 tbsp fresh thyme and rosemary, chopped.
5. 1 sea salt and ground black pepper
6. Root vegetable rostis
7. 2 large carrots, peeled.
8. 2 large parsnips, peeled
9. 2 large potatoes
10. 1 tbsp fresh thyme leaves, chopped
11. 1 egg
12. 1 sea salt and ground black pepper
13. 4 tbsp sunflower oil, for frying
14. Yorkshire pudding
15. 2/3 cup all purpose flour
16. 2 eggs
17. 1 1/4 cup full cream milk
18. 1 tsp white distilled vinegar
19. 1 tsp sea salt
20. 3 tbsp sunflower oil, for the muffin tin
21. Gravy
22. 1/2 tbsp all purpose flour
23. 1 cup beef stock, made with half a stock cube

Instructions to make to make Roast Beef Dinner

1. Remove the beef from the fridge for 1 hour before cooking.
2. Preheat the oven to 150 C
3. Heat a non stick saute pan, and sear all sides of the beef
4. Brush one side if the beef with mustard, season with salt and pepper and sprinkle on the herbs.
5. Place the beef, mustard side down, in a roasting tin, then brush mustard on the top, season and sprinkle wuth the rest of the herbs
6. Place in the oven and roast for 40 minutes for every pound (medium rare)
7. Place the carrots, parsnips and unpeeled (washed) potatoes in a pan with water. Bring to the boil and simmer from 10 minutes until part cooked.
8. Drain vegetables and allow to cool.
9. When cooled, peel the potatoes, grate all the vegetables into a bowl and add the egg, thyme and seasoning.
10. Shape into round cakes, and chill if not cooking straight away.
11. Place the flour in a large bowl, make a well in the middle, break in the eggs, and start to whisk them in, pour in the milk while whisking then add the vinegar and salt and give another little whisk.
12. Set the batter aside for thirty minutes
13. At the end of the cooking time, take the beef out, place on a warm plate and cover with foil. Leave to rest and turn the oven temperature up to 200 C.
14. Pour a teaspoon of oil in each hole if a twelve hole muffin tin and put it in the oven to heat up.
15. When the oil is smoking hot, carefully ladle the batter between thr twelve holes, while the tin is still.in the oven, the oven shelf pulled out far enough for you to reach the back of the muffin tin.
16. Cook for 25 minutes, until puffed up and golden.
17. Heat 2 tablespoons of oil in a saute pan, and fry the vegetable rostis for 4 minutes each side. You may need to cook two batches, add 2 tablespoons for each batch.
18. To make the gravy, pour the juices from the rested beef into the roasting tin, add the flour and mix to a paste, add the stock then bring to a boil. Simmer, scraping the stuck meaty bits off the tin with your wooden spoon, until it thickens up.
19. Strain the gravy through a sieve into a gravy boat.
20. Carve the beef, serving slices with a couple of Yorkshire puddings, a vegetable rosti and some gravy on each plate. An optional condiment is horseradish sauce, a teaspoon if which is great with roast beef.

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