Roast Beef with Yorkshire Pudding

1 hour before roasting, take 1200 g of beef out of the fridge. Rub it with 1 tbsp oil, salt and black pepper. For the puddings, whisk 150 g flour with 3 eggs, gradually pour in 200 ml milk and 100 ml water, and add salt and pepper to taste. Cover the batter and chill it in the fridge for at least 30 minutes.

Preheat the oven to 240°C. Place the beef in a roasting tin fat-side up and roast for 20 minutes to brown the surface. Lower the temperature to 180°C and cook for a further 45–50 minutes for medium doneness; the centre of the meat should reach about 55–60°C.

Transfer the meat to a board, cover loosely with foil and let it rest for 30 minutes. Keep the pan juices for the gravy.

Meanwhile, peel the potatoes, cut into large chunks, boil in salted water for 8–10 minutes and drain well. Toss in a roasting tin with 2 tbsp oil and roast at 220°C for 35–45 minutes, turning a few times, until golden and crisp.

For the gravy, set the tin with the meat juices over medium heat, sprinkle in 1 tbsp flour and stir. Gradually pour in 400 ml beef stock, bring to a boil and simmer for 5–7 minutes until slightly thickened. Season with salt and pepper to taste.

Raise the oven temperature to 230°C. Divide 3 tbsp oil among 6 wells of a muffin tin and heat it in the oven for 10 minutes, until the fat is very hot. Quickly whisk the batter, pour it into the wells until two-thirds full, and return the tin to the oven immediately.

Bake the Yorkshire puddings for 20–25 minutes without opening the oven door, until they have risen and turned deep golden. Slice the roast beef and serve with the puddings, potatoes and hot gravy.