4 large beetroots
50g salted butter, softened
1kg fillet beef
1.5 tbsp treacle
Small bunch of herbs (such as parsley & thyme), chopped
FOR THE YORKSHIRE PUDDINGS
200g plain flour
Sea salt & freshly ground black pepper
600ml whole milk
FOR THE SAUCE
200ml red wine
400ml beef stock
YOU WILL NEED
A 12-hole large muffin tin
- First make the Yorkshire pudding batter. Put the flour into a large bowl and season well. Mix together and make a well in the middle. Stir in the eggs, one at a time, then slowly pour in the milk, whisking continuously until the batter is smooth. Chill in the fridge for at least 30 mins or for up to one day.
- When you’re ready to cook, preheat the oven to 220C/200C fan/gas 7.
- Put the beetroots into a medium pan and cover with cold water. Pop a lid on the pan and bring to the boil then reduce the heat and simmer for 40 mins until the beetroots are tender. Lift them out of the pan and set aside to cool. Once cool, use kitchen paper to peel away the skins by wrapping them in the paper and rubbing. Cut each beetroot into quarters, trimming away the stalks. You may want to don a pair of rubber gloves while doing this.
- To bake the Yorkshires, spoon 1 tsp of dripping into each of the muffin tin holes then heat it in the oven for 5 mins until the dripping is hot. Carefully ladle the batter into each hole then bake for 30 mins until the Yorkshires are well risen and browned.
- To cook the beef, melt the butter in a large frying pan over a medium heat and fry the beef until browned all over. Season then brush the treacle all over and press the herbs onto the beef. Transfer the beef to a roasting tin, add the cooked beetroots and roast in the oven for 20 mins for medium-rare.
- Meanwhile, make the sauce. Pour the wine and beef stock into a pan and bring to the boil. Simmer until reduced by half, then pour into a serving jug.
- Take the beef out of the oven and leave to rest for 10 mins before slicing and serving with the Yorkshires, beetroots and sauce.
James Martin’s Great British Adventure by James Martin, published by Quadrille