Roast Beef - English Style - with Yorkshire Pudding

Preheat the oven to 140°C (approximately 275ºF).

For the meat and the gravy, rinse the meat and pat dry. Season with salt and pepper and fry in a hot pan with 2 tablespoons of butter. Place the roast on the grid in the oven (including the drip pan) and cook for about 45 minutes.

Roughly divide the soup vegetables and the onion and sauté in the frying fat. Stir in the tomato paste and deglaze with half the red wine. Boil this down almost completely and pour in the remaining red wine and beef stock. Allow to reduce down by half over a medium heat.

For the vegetables, rinse the potatoes thoroughly and cook for 25 minutes in boiling salted water.

Rinse, peel and chop the vegetables. Thaw the peas.

Blanch the broccoli, carrots and cauliflower separately in boiling salted water for 5-6 minutes. Drain, rinse under cold water and drain again well.

Drain the potatoes and let the water evaporate. Peel and cut in half.

Remove the meat from the oven. Allow it to rest and wrap in aluminum foil.

For the Yorkshire pudding, combine the flour with 1 pinch of salt in a bowl. Mix 120 ml of water (approximately 1/2 cup) with the egg and add to the flour, mixing to form a dough. Heat the milk and stir into the dough until you get a smooth batter.

Grease a small rectangular ovenproof dish and heat in the oven at 200°C (approximately 400ºF) for about 5 minutes.

Remove the baking dish from the oven and pour the batter into it evenly. Place on the middle shelf at 200-210°C (approximately 400-425ºF) and bake for about 15 minutes until the batter has risen.

Fry the potatoes in a hot frying pan, with the remaining better, until golden brown.

Toss the vegetables in another pan with melted butter and season with salt and pepper.

Strain the gravy and thicken to taste with a little cornstarch mixed with cold water.