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Roast Beef: To Prep

Roast Beef: To Cook

Yorkshire Pudding: To Prep

  • Eggs, large (class A) 4 pc
  • Milk 400 ml
  • Flour, all purpose 400 g
  • Salt 2 g
  1. Roast Beef: To Prep

    • Pre-heat the oven to 180 ºC.
    • Mix together the Knorr Beef Stock Granules, Robertsons Black Pepper, Robertsons Steak & Chops Spice and oil to make a rub.
    • Thinly slice the onions.
  2. Roast Beef: To Cook

    • Rub the beef cut with the rub and seal on a hot griddle or flat top grill. Roast in the oven at 180 ºC for 30 minutes per 500 g.
    • Remove from the oven, cover with foil and allow to rest before carving.
    • CARAMELISED ONION GRAVY
    • Melt the butter and add the onions. Cook until brown and caramelised.
    • Bring the water to the boil, add the Knorr Classic Roast Onion Gravy powder, stir well and simmer for 10 minutes.
    • Add the caramelised onions.
  3. Yorkshire Pudding: To Prep

    • Using an electric mixer, whisk together the eggs and milk until bubbles form. Allow to chill for 3 minutes.
    • Sift the flour and sea salt into the egg mixture and blend with an electric mixer until well-combined.
    • Sift the blended batter through the sieve to remove any lumps.
    • Stir in the Robertsons Veggie Seasoning, and mix well.
    • Rest the batter at room temperature for 1 hour.
  4. Yorkshire Pudding: To Cook

    • Place a 12-cup muffin tin onto a baking sheet, fill each cup with 5 ml of oil and place in the oven for ±5 minutes or until just smoking.
    • Pour the Yorkshire pudding batter evenly among the muffin pans. Then lower the temperature to 180 ºC and bake for 5–10 minutes or until the Yorkshire puddings are puffed and golden.
  5. To Serve:

    • Carve the beef as desired and serve with the Yorkshire puddings and caramelised onion gravy.