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Roast Beef: To Prep

Roast Beef: To Cook

Yorkshire Pudding:To Prep

  1. Roast Beef: To Prep

    • Preheat the oven to 180ºC.
    • 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 180ºC 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 all-purpose flour and sea salt onto 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 180ºC 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.