Roast Beef & Yorkshire

Ingredients:
1.7kg lean beef topside joint
Salt and freshly milled black pepper
10ml mustard powder
150g plain flour
4 eggs
300ml beer (lager)
30-60ml vegetable oil
Roast potatoes
Seasonal vegetables, to serve

Method:
1. Place the joint in a roasting tin and sprinkle with salt, pepper and mustard powder.

2. Open roast in a preheated oven at 180-190°C for the calculated cooking time.

3. Remove meat from oven, wrap loosely in foil and allow to rest.

For the Yorkshire puddings:
4. Increase oven temperature to 220°C.

5. In a bowl mix together the plain flour, eggs and beer and whisk into a smooth liquid batter.

6. Divide oil between 30 small pudding tins or 10 larger tins and heat in the oven for 5-10 minutes. Pour batter into the heated
tin and cook for 20-25 minutes until cooked and browned.

To serve:
Serve the beef with Yorkshire pudding, roast potatoes and seasonal vegetables.

Serves: 10-12