Sean Connolly's roast recipe

Last updated 05:00 29/07/2013
Roast
OH YUM: Is there anything better in life than a gravy laden Yorkshire? Nope.

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It's NZ Roast Day on Sunday, August 4 - a day that honours our most beloved meal and all the family fanfare and bonding that goes with it.

As it's a day put on by winemakers Selaks, this year's roast day is all about how different countries interpret the glorious meal (79-year old vintners Selaks have a Croation heritage).

So, on that note, here's a traditional English roast recipe from Aussie-based Brit chef Sean Connolly (we feel if anyone knows a roast, it'd be him) that you can make this Sunday.

SLOW ROAST BEEF WITH YORKSHIRE PUDDING & BEARNAISE SAUCE

NEED TO KNOW

Main ingredient Beef
Type of dish Roast
Course Dinner
Cooking time 2+
Serves/makes 4
Special options Kid-friendly

For the beef...
1.5kg beef scotch fillet
sea salt
freshly cracked pepper
olive oil
 For the Yorkshire puddings
4 eggs
450ml milk
 5g salt
 200g flour
 Duck fat
 For the bearnaise
60 g whole butter
150g clarified butter
2 egg yolk
25g water
25g chardonnay vinegar
5g salt
1 bunch tarragon picked and chopped

1. Preheat the oven to 140°C

2. Season the beef well with sea salt and freshly cracked black pepper. Place a large frying pan on a high heat and add a little olive oil. Carefully place the beef in the pan. Sear the meat on all sides to give a nice brown colour.

3. Transfer the beef to a roasting tray and place in the oven. Using a meat thermometer to monitor the temperature, remove the beef from the oven once an internal temperature of 54°C is reached.

4. Allow the beef to rest in a warm place for 15 minutes. While resting the internal temperature should rise to 58-60°C for a medium rare result.  Increase oven heat to 180°C for the Yorkshire puddings.

5. For the Yorkshire puddings whisk together the eggs, milk and salt. Sift the flour into a bowl and add half of the egg mixture, whisk together gently. Add the remainder of the egg mix and whisk together gently to avoid overworking the batter.

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6. Pass the mix through a sieve and rest in the fridge for 1 hour.

7. Fill muffin tins 1/3 full of duck fat and place in the oven for 4 minutes to preheat. Very carefully pour the batter into the moulds to 1/3 full, return to the oven and bake for 15-20 minutes until golden.

8. Remove from the oven, turn the puddings out and stand for a few minutes to drain any remaining fat. Keep the puddings in a warm place until required.

9. For the béarnaise sauce, melt the whole butter and clarified butter in a sauce pan and keep warm.

10. Bring a pot of water to the simmer. Combine the egg yolk, water and chardonnay vinegar in a mixing bowl, place the bowl over the pot of simmering water and remove the pot from the heat. Whisk the mixture continuously until the egg yolk mix begins to thicken.

11. Remove the bowl from the pot and while whisking, pour in the melted butter mixture in a continuous thin stream.

12. Mix in the chopped tarragon and salt. Set aside.

To serve: Carve the beef into slices and sprinkle with a little sea salt. Arrange a Yorkshire pudding on top and spoon over the béarnaise sauce.

Suggested wine match: Selaks Winemaker’s Favourite Hawke’s Bay Syrah

- © Fairfax NZ News

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