INGREDIENTS:
2kg roast beef
olive oil
Robertsons Atlantic Sea Salt
Robertsons Cracked Black Pepper
4 eggs
500ml milk
450ml flour
1 packet KNORR Creamy Garlic and Herb Potato Bake
oil
1 packet KNORR Roast Meat Gravy
METHOD:
Rub the beef all over with the olive oil, salt and pepper
Put a heavy-based roasting tray on the hob and when hot, add the beef, searing on all sides.
Place in a 200°C oven for 20 minutes.
Reduce heat to 190°C and roast for 20-30 minutes more, depending on the size of the roast and how well done you want it.
Remove the beef from the oven, transfer to a carving board and cover with foil.
Allow to rest in a warm place for 30 minutes.
Yorkshire puddings: Beat together the eggs and milk.
Mix in the flour and KNORR Creamy Garlic and Herb Potato Bake packet contents, stirring constantly, until you have a runny batter.
Leave to rest for at least 30 minutes.
Place a tablespoon of oil in the holes of two 12-hole muffin trays.
Place the trays in a 200°C oven until the oil is very hot, about 3-4 minutes.
Remove the muffin trays from the oven, pour the batter evenly into the muffin holes and immediately return to the oven.
Bake for 25 minutes until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
Serve immediately with the carved roast beef.
In a jug prepare the KNORR Roast Meat Gravy following packet instructions, then mix in the pan juices
Serve
