Roast Beef (with Yorkshire Pudding)

Make up the batter for the Yorkshire Pudding. Leave to one side until it is time to cook them.

Open up a large piece of aluminium foil. Lay the onions rings in the centre. Take the piece of beef and rub olive oil all over it before placing on top of the onion rings.

Take a knife and smooth the mustard and tomato purée over the beef and sprinkle over a good seasoning of freshly ground black pepper. Place the tomato rings on top.

Start with the edge of foil nearest to you and fold it over the beef. Now in an anti-clockwise direction fold over the next piece until all four sides have been closed. This ensures it is securely wrapped and not liable to leak out its juices. Put it into a baking tin.

Place in the pre-heated oven and cook the beef according to the time you have calculated from the Roasting Times for Meat Chart (see link above).

During the last 20 minutes, open up the foil, leaving the sides high around the beef so as to contain the liquid. Baste the beef with its own juices, once or twice.

Turn up the heat ready for the Yorkshire Puddings.

To test whether it is cooked, insert a skewer into the beef and the juices should run red for rare, pink for medium and clear for well done. You can tell at what stage the beef is cooked by the colour of the juices.

Take out of the oven. Draw the aluminium foil back over to cover the beef and leave to rest for 15 minutes before carving.

Serve the Yorkshire Puddings together with a variety of potatoes and vegetables – see Roast Dinner link above.