½ level teaspoon each plain flour, mustard powder and ground allspice
For The Yorshire Pudding
3 oz (85 g) plain flour
¼ pint (150 ml) milk, 1 raw egg
1 teaspoon vegetable oil
For The Mushroom gravy Sauce
½ pint (285 ml) vegetable stock
9 oz (225 g) chestnut mushrooms, wiped and finely chopped
1 level tablespoon cornflour
1 teaspoon Worcestershire sauce
1 level teaspoon English whole-grain mustard
Freshly ground black pepper
Instructions
For The Roast Beef
Put the beef in a small roasting tin. Mix the flour, mustard and allspice together and rub all over the beef.
Cook in the preheated oven for 20 minutes, then lower the temperature to 190°C and cook for a further 40 minutes for medium-rare beef or 50 minutes for well-done beef. Baste with the meat juices two or three times during cooking.
For The Yorkshire Pudding
As soon as the meat goes in the oven, prepare the pudding batter. Whisk together the flour, egg and half the milk until smooth.
Gradually whisk in the remaining milk. Cover and leave to stand. To prepare the gravy, simmer the stock and mushrooms in a saucepan, uncovered, for 15 minutes. Take off the heat and set aside. When the beef is cooked to taste, lift it onto a hot serving dish, cover and leave to rest. Raise the oven temperature to 220°C.
Brush a 12-cup, nonstick bun tray very lightly with the vegetable oil and heat for 1 minute in the oven. Pour a little of the batter into each cup, dividing it as equally as possible, and cook for 10 minutes or until well risen and golden brown.
For the mushroom gravy sauce
blend a little of the mushroom stock with the corn-flour and stir back into the pan with the Worcestershire sauce and mustard.
Skim off the fat from the meat tin and discard. Pour the mushroom mixture into the meat tin and stir briskly over a direct heat to blend in the browned meat juices as the gravy comes to the boil. Cook for 1 minute, then season with pepper and pour into a warmed serving jug.
Trim the joint of any fat before carving it into thin slices and arranging it on a serving plate. A garnish of bay or basil leaves gives a touch of color and compliments the dish. I serve baked carrot, baked pumpkin and baked potatoes and baked whole onion with this dish.
Originally Submitted
5/6/2013
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