Roast Beef Dinner

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Roast Beef Dinner
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Health Score:
77 / 100
1 hr 40 min.


For the beef
1 pc Beef fillet (approx 1 kg | 2.2 lbs)
½ cup vegetable oil
4 rashers Bacon (chopped)
2 medium Parsnips (peeled and sliced lengthways)
1 Tbsp chopped rosemary
1 Tbsp chopped thyme
For the potatoes
6 medium potatoes (peeled and quartered)
½ cup vegetable oil
For the Yorkshire puddings
cup all-purpose flour
1 egg
½ cup milk
2 Tbsps water
2 Tbsps vegetable oil
How healthy are the main ingredients?
Product recommendation
Make a gravy by sizzling the meat juices in the roasting pan with 125 ml red wine and 125 ml beef broth or water. Simmer until thickened slightly and season with salt and pepper.

Preparation steps

Heat the oven to 220ºC (200º fan) 425ºF, gas 7.
First, make the Yorkshire pudding batter: Beat the egg, milk and water into the flour to make a smooth batter, season with salt and pepper and set aside.
For the beef, rub a little oil over the meat and season with salt and pepper. Heat 100 ml of the oil in a roasting pan on the hob, sear the meat until browned all over then remove the meat from the pan and set aside.
Add the bacon to the roasting pan, fry for 2 minutes then add the parsnips and coat with the oil.
Return the meat to the roasting pan with the parsnips and bacon. Mix the remaining oil with the rosemary and thyme and spread over the top of the meat. Put to roast in the oven while you prepare the potatoes.
Put the potatoes in a pan of salted water. Bring to a boil and simmer for 5 minutes.
Put the oil in a clean roasting tin and put in the oven on the top shelf. Move the meat down to the middle or bottom shelf and turn the heat down to 200ºC.
Drain the potatoes well then return to the boiling pan and shake hard to roughen the edges.
Carefully transfer the potatoes to the pan with the hot oil, coat with the oil, season with salt and pepper and roast on the top shelf for about half an hour or until browned and crisp.
After the meat has been cooking for 45 minutes in total, check to see it is cooked to your liking and the parsnips are nicely browned then remove from the roasting pan and keep warm. If the potatoes need more cooking, move them down to the middle shelf.
To finish the Yorkshire puddings, grease patty pans with the oil and place on the top shelf in the oven for 5 minutes. Pour the batter into the patty pans and return to the oven for about 15 minutes or until the puddings are risen and golden brown.