Roasted Fillet of Beef with Yorkshire Pudding
You’ll need to make a brush from lightly bruised sprigs of thyme and rosemary tied together, and use it to brush the ribs with the British beef wash.
- Eye Fillet Roast Beef (approx 2kg)
- 1 tablespoon hot water
- 1 tablespoon salt
- 2 tablespoons sherry vinegar
- 1 tablespoon english mustard
- 2 tablespoons worcestershire sauce
- 225g plain flour
- pinch of salt
- 3 eggs
- 200ml milk
- 200ml water
- 100ml veggie oil
- Combine all the ingredients together in a mixer and beat until smooth.
If using coals, prepare your barbecue for indirect cooking well in advance so you build up a good heat base. While the barbecue is heating up, take the rib of beef out of the refrigerator and allow it to come to room temperature. This will help ensure it cooks evenly.
To make the British beef wash, place all the ingredients in a jar and shake to combine. Brush the beef fillet with the wash, and give it another good brushing before you start cooking.
Place the beef on a roasting rack in a tray filled with a few cups of water to maintain moisture. Place the tray with the beef on to the barbecue while it is at its hottest and cover with the hood or lid of the barbecue. After the initial burst of heat (about 15–20 minutes), allow the coals to ease in intensity and maintain a medium heat. If using a gas barbecue, turn the gas down slightly to maintain a medium heat.
Brush the rib roast liberally with the beef wash at intervals.
Once the beef is cooked to your liking, remove from the barbecue and cover with foil to rest.
To make the Yorkshire Pudding, place a 10cmx20cmx4cm deep roasting tin (with the oil in it) on to the barbecue or into a preheated oven at 200 degrees celcius. Allow the oil to get really hot (almost smoking). Add the batter carefully and close the oven or barbecue lid. Bake until the pudding has risen well, and is golden brown and crispy. Remove carefully from the tin and drain.
erve a nice slice of beef with a slice of Yorkshire Pudding and some thick gravy!