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Ultimate Christmas Roast Beef

A festive and flavorful roast beef dish, perfect for holiday gatherings, accompanied by delicious sides and homemade gravy.
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Prep Time 1 hour
Cook Time 1 hour 50 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: British, Festive
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Yorkshire Puddings
  • 225 g plain flour
  • 8 large free-range eggs
  • 600 ml milk
  • to taste sea salt
  • to taste freshly ground black pepper
For the Vegetables and Sides
  • 1 cauliflower, cut into florets
  • 300 g French beans, trimmed
  • 1 broccoli, cut into florets
  • 8 carrots, peeled and cut into batons
  • 2.75 kg whole beef sirloin, fat and sinew trimmed
  • 250 g beef dripping or lard
  • 200 ml red wine
  • 1 liter beef stock
  • 2 kg large floury potatoes, such as King Edward, peeled and cut into pieces
  • 200 g smoked streaky bacon slices, cut into lardons
  • 500 g Brussels sprouts, trimmed and finely shredded
  • 250 g cooked chestnuts, roughly chopped
  • 175 g butter

Method
 

Preparation of Yorkshire Pudding Batter
  1. In a mixing bowl, whisk together the plain flour and eggs until smooth.
  2. Gradually add the milk while mixing, ensuring there are no lumps.
  3. Season the batter with salt and pepper, then place it in the fridge to chill overnight.
Preparing Vegetables
  1. Boil the cauliflower, French beans, broccoli, and carrots separately in pots of salted water.
  2. Once tender, plunge them into ice water, drain, and set aside.
Cooking the Beef
  1. Preheat your oven to 200C (392F).
  2. Score the top of the beef sirloin in a crisscross pattern and season generously with salt and pepper.
  3. Heat a large pan over medium-high heat and add the beef dripping.
  4. Sear the beef on all sides until a brown crust forms.
  5. Transfer the beef to a roasting tin and roast for about 45 to 50 minutes.
  6. Allow the beef to rest for at least 20 minutes.
Making the Gravy
  1. In the same pan used for searing the beef, add the red wine and bring to a simmer to reduce by half.
  2. Add the beef stock and cook until thickened, scraping up browned bits from the pan.
Preparing Potatoes
  1. Parboil the potatoes in salted water for 8 to 10 minutes.
  2. Drain and steam the potatoes to roughen up the edges.
  3. Heat beef dripping in a baking dish and roast the potatoes for about 30 minutes until golden brown.
Cooking Yorkshire Puddings
  1. Remove the batter from the fridge.
  2. Preheat a baking tray with beef dripping until super hot.
  3. Pour the batter into the sizzling fat and bake for about 20 minutes.
Finishing Touches
  1. Cook the lardons of smoked bacon until crispy, then add Brussels sprouts and cook until tender.
  2. Mix in the chopped chestnuts and butter until warmed through.
  3. Blanch the boiled vegetables in hot water briefly to reheat.
  4. Serve the roast beef sliced with crispy potatoes, Yorkshire puddings, and vibrant vegetables.

Notes

Choose good quality beef and allow it to rest properly after cooking for best results. Adjust seasoning in the gravy to taste before serving.