Meats Recipes -  Roast Beef with Individual Yorkshire Puddings Recipe

Check the weight of the joint, and calculate cooking time. Place the meat in a roasting tin, season with pepper and coat with mustard.

To fast-roast the beef, preheat the oven to 220°C (425°F), Gas Mark 7. Allow 15 minutes per 500 g/1 lb plus 15 minutes for rare beef; 20 minutes per 500 g/1 lb plus 20 minutes for medium-cooked beef; 25 minutes per 500 g/1 lb plus 25 minutes for well-cooked beef. Reduce the heat to 190°C (37500F), Gas Mark 5, after the first hour's cooking.

To slow-roast the beef, preheat the oven to 180°C (350°F), Gas Mark 4. Allow 25 minutes per 500 g/1 lb plus 25 minutes for medium-cooked beef and 35 minutes per 500 g/1 lb plus 35 minutes for well cooked beef. Reduce the heat to 160°C (325°F), Gas Mark 3 after 1 1/2 hours. (Slow-roasting is not recommended for cooking rare beef.)

When it is cooked, remove the beef from the oven to rest. Heat the oven to 230°C (450°F), Gas Mark 8. Grease 12 deep patty tins and heat well in the oven. Beat the batter and pour it into the patty tins. Cook for 10-12 minutes until well risen.

Reduce the oven temperature to the original setting. Return the meat. Continue cooking for 8-15 minutes at the higher temperature or 15-20 minutes at the lower temperature.

Remove the meat and puddings. Transfer to a serving dish and serve with gravy made from the meat juices.