ENGLISH ROAST BEEF AND YORKSHIRE PUDDING

Ingredients

2 tbsp oil 1/2 tsp salt 120 g cake flour 2 tbsp iced water 3/4 cup full cream milk 2 large free range eggs Sea salt and freshly ground black pepper 1/2 cup organic beef stock 1 tsp Hot English mustard 1/2 cup Port Watercress, for serving Sea salt and freshly ground black pepper 1 tbsp Worcester sauce 1 tbsp olive oil, plus extra for moistening 800 g beef fillet

Cooking Instructions

Preheat the oven to 220°C. Moisten the beef with olive oil and sear in a pan, then transfer to a roasting pan. Mix the olive oil, Worcester sauce and seasoning and coat the beef. Roast for 15 minutes. Wrap the meat in foil and rest. Serve the beef thinly sliced with the Yorkshire pudding, gravy and watercress. To make the gravy, pour the Port into the roasting pan and simmer. Stir in the mustard and stock and simmer. Season to taste. To make the Yorkshire pudding, whisk the eggs, then add the milk and water. Sift in the flour and salt and whisk until smooth. Chill for 30 minutes. Preheat the oven to 220°C. Grease a square baking pan with the oil and heat in the oven until smoking hot. Whisk the batter, then pour into the pan. Bake for 25 minutes.

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