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Roast beef and yorkshire pudding Serves 6-8

YORKSHIRE PUDDING 1 cup plain flour

½ tsp salt

2 eggs

½ cup milk

3 Tbsp water

2 Tbsp fat or oil

ROAST BEEF

2 cloves garlic, crushed

1 Tbsp tomato sauce

1 Tbsp Worcestershire sauce ½ cup chopped parsley

1 tsp Dijon mustard

4 anchovies, chopped

1 Tbsp olive oil

Zest of 1 lemon

½ tsp salt, freshly ground pepper 1 Tbsp oil

1.5kg rib-eye beef on the bone ½ cup red wine

2 Tbsp flour

1 cup beef stock

1 To make the Yorkshire pudding: in a bowl combine flour, salt and eggs. Gradually add milk and water, whisking until you have a smooth batter. Cover and set aside for at least 1 hour. 2 Preheat oven to 200C.

3 To make the roast beef: in a small bowl combine garlic, sauces, parsley, mustard, anchovies, oil, zest, salt and pepper.

4 Heat a frying pan to a high heat. Add oil and brown the beef on all sides. Remove and place into an oven-proof dish. Spread mixture over beef.

5 Place beef in oven for 40 minutes or until done to your liking. Remove from baking dish, cover and set aside to rest.

6 In the bottom of 10 muffin tins, place a little fat or oil and put in oven until very hot. Remove and quickly pour in batter. Return to oven for 20 minutes until puffed, crispy around the edges and golden.

7 While the puddings are cooking, make the sauce. Place the baking dish on a high heat and deglaze the pan with wine. Turn heat down and sprinkle over flour, season with salt and pepper, then slowly add stock to make a smooth sauce. Reduce until desired consistency.

8 Serve the hot Yorkshire puddings with

sliced beef and sauce.