Roast Beef with Tenderstem®, and all the trimmings
Method
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One hour before you are ready to cook, remove the beef from the fridge to allow it to come to room temperature.
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Preheat the oven to 180°C/fan 160°C/gas mark 4.
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Pat the beef dry with kitchen paper, rub with oil, season with salt and pepper, and place on a rack in a roasting tin. Roast the meat, uncovered, using the following times as a guideline: for rare, 20 min per 500g + 20 min; for medium, 25 min per 500g + 25 min; for well done, 30 min per 500g + 30 min. Cover loosely with foil if the joint browns too quickly. Once the meat is cooked to your liking, remove it from the oven and leave to rest for at least 20 min before carving.
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While the meat is cooking, prepare the Yorkshire pudding batter. Sift the flour and salt into a large bowl. Make a well in the centre and crack in the eggs. Add a little of the milk and whisk with an electric or hand whisk, slowly adding the remaining milk until the batter is smooth with a similar consistency to double cream. Chill in the fridge for 30 min.
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Put the potatoes and parsnips in a large pan of boiling salted water and simmer for 10 min. Drain the potatoes, return them to the pan and shake gently to roughen the surface a little. Put the oil in a large roasting tin and place in the oven until hot. Add the potatoes, parsnips, rosemary and garlic, season with salt, and toss in the hot oil. Return to the oven for 40-45 min until cooked through, crispy and golden.
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While the beef is resting, increase the oven temperature to 220°C/fan 200°C/gas mark 7. Fill each hole of a 12-hole muffin tin with 1 tsp of oil and place in the oven until very hot. Re-whisk the batter then pour into a jug. Remove the muffin tin from the oven and carefully pour the batter into each hole. Cook for 20-25 min until the Yorkshire puddings are cooked (check the potatoes don’t burn).
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Just before serving, steam the Tenderstem® broccoli or boil in a large pan of boiling salted water for 3 min until bright green, then drain.
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Carve the roast beef and serve with the potatoes, parsnips, garlic, Yorkshire puddings, Tenderstem® broccoli, gravy and horseradish sauce or mustard, if desired.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
