Best-ever Roast Beef
Your Sunday Best just got even better with Annabel’s roast beef recipe with Yorkshires and delicious gravy.
Annabel put her new Miele steam combination oven to the test with this recipe and the beef was another level thanks to the mix of steam and convection heat. She also tried out the Moisture Plus technology which injects bursts of steam which keeps all the goodness locked in for the juiciest meat… and it’s safe to say that Annabel will have a full house every Sunday!
Explore a world of Miele.
- 15 Mins.
- 45 Mins.
- 6-8 portions
Ingredients
Olive oil
Bunch of thyme
2 sprigs of rosemary
3 tbsp sunflower oil
85g plain flour
2 large eggs
125ml milk
25g butter
2 shallots, finely chopped
25g plain flour
500ml beef stock
2 tsp Worcestershire sauce
Method
- Pre-heat to fan oven 180C / I used Combi Fan Plus 180C, 60% humidity.
- Put the rosemary and thyme on a small tray and place the beef joint on top. Drizzle with olive oil and season well. Roast in the oven for 35 mins.
- Cover with foil and leave to rest, reserving the beef juices.
- To make the Yorkshires, put the sunflower oil in a 12-hole muffin tin and heat in the oven for 10 mins.
- Measure the flour and eggs into a bowl. Whisk lightly then slowly pour in the milk and continue to whisk until smooth. Pour into the muffin tin and bake in the oven for 18-20 mins until well risen and golden brown.
- For my Sunday Best gravy! Melt the butter in a saucepan. Add the shallots and sauté for 5 mins. Add the flour and stir over the heat. Whisk in the stock until smooth. Add the beef juices and Worcestershire sauce.
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