Recipe: How to make the perfect roast beef

 
 

Sitting down for a good Sunday lunch has long been a feature of family tradition, so the Chefs at the Duke of Richmond have shared their perfect roast beef recipe. However, if all this seems a bit too much for you... you can always let us do the hard work and enjoy Sunday Lunch at the Leopard Restaurant.

 
The Duke of Richmond

15th February 2013

The Duke of Richmond Hotel

Refect Roast Beef

Sitting down for a good Sunday lunch has long been a feature of family tradition, so the Chefs at the Duke of Richmond have shared their perfect roast beef recipe. However, if all this seems a bit too much for you… you can always let us do the hard work and enjoy Sunday Lunch at the Leopard Restaurant. Or even better you can win Sunday Lunch for four on their facebook page!

Strip-loin of beef

  • Speak to your local butcher or the butcher section in the supermarket. Most of them can provide you with the exact cut that you would prefer. Calculate about 250gr or 8oz per person and order the size you need. A whole strip loin of beef will weigh on average 2.5kg and ensure to ask for it to be “Larder Trimmed”
  • Prepare a roasting tray with chunks of carrots & onions (about 4 -5 large carrots and 4 large onions) to line the bottom of the tray allowing the meat to rest on top of the veg and to cook through without sticking to the tray
  • Pre-heat your oven to 200 ℃
  • In your very hot pan, sear the meat fat side first and then the other side until a rich brown colour has been achieved before placing in a roasting tray fat side up
  • Allow approximately 20 minutes roasting time for each 500gr of meat or use a calibrated probe to check the temperature in the middle of the joint and you should be looking to achieve between 36℃ and 45℃
  • Remove your beef from the oven cover it with some tinfoil and let it rest away from direct heat for at least one hour before carving

Yorkshire Puddings – four 4 servings use 4 eggs

  • Prepare the batter at least 24 hours before cooking
  • Heat the oven to the highest temperature possible
  • Use equal quantities of milk and flour to the volume of egg
  • Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
  • Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
  • Place a pea-sized piece of lard, dripping or ½tsp vegetable oil in a Yorkshire pudding tin (4 x 2″/5cm hole tin) or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
  • Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

Rosemary & Garlic Roasted Potatoes

  • We use peeled Maris Piper potatoes in Guernsey for our roasties, you’ll need about 8 large ones for 4 people
  • Warm up a roasting tray on top of the hob with some duck fat and seal your potatoes before placing in a 200 ℃ pre-heated oven. Total roasting time is about 40 minutes or until golden brown. Mid-way through roasting, add fresh sprigs of rosemary & roughly chopped un-peeled garlic to add more flavour. Add Maldon salt seasoning before serving. When using this process of no par-boiling, turn your potatoes twice to brown on all sides.

Gravy

  • We boil our own stock from meat bones and the process takes about 7 hours. You can also use the stock liquids available from a supermarket at home, approximately 1litre
  • Empty contents into a sauce bin and bring to the boil adding red wine and any other herb flavour that you want for example for lamb add red-current jelly, for beef add rosemary and so forth(ensure if you add herbs they are wrapped in mousseline as the reduced sauce can not be passed through a sieve) . Reduce the heat and simmer for a few hours until the sauce is reduced and becomes

Carve the strip loin, place in a hot oven to re-heat for 3-4 minutes in necessary. Serve with a piping hot gravy, cauliflower cheese, fine green beans and carrot batons.