Roast Beef with Yorkshire Pudding

• 60 g Beef tallow
• 1 kg Beef roast, boneless joint
• 2 tsp Fine sea salt
• 2 tsp Black peppercorns
• 2 sprigs Fresh rosemary
• 140 g Plain flour
• 3 Egg
• 200 ml Whole milk
• 400 ml Beef stock

1. Heat the oven to 220°C (430°F). Put 20 g of the beef tallow into a roasting pan and place it in the oven to heat while you season the beef.
2. Crush the black peppercorns with a mortar and pestle (or the bottom of a saucepan) and mix with 1 1/2 tsp of the fine sea salt. Rub the beef all over with the salt and pepper, then press the rosemary onto the surface.
3. Carefully place the beef in the hot roasting pan and roast for 20 minutes to brown. Reduce the oven to 180°C (355°F) and roast for 45 minutes for medium, or 55 minutes for medium-well, basting once if you like.
4. While the beef roasts, make the Yorkshire pudding batter: whisk the plain flour with the remaining 1/2 tsp fine sea salt in a bowl. Whisk in the eggs, then gradually whisk in the whole milk until smooth; rest the batter at room temperature so the flour hydrates.
5. When the beef is done, transfer it to a board and rest it loosely covered. Turn the oven back up to 220°C (430°F).
6. Put the remaining 40 g beef tallow into a 12-hole muffin tin, dividing it evenly. Heat the tin in the oven until the fat is smoking hot, 8 to 10 minutes.
7. Give the batter a quick whisk, then carefully pour it into the hot tin (it should sizzle). Bake for 18 to 22 minutes until well risen and deep golden; do not open the oven door during baking.
8. Meanwhile, make the gravy: pour off any excess fat from the roasting pan, leaving the browned juices behind. Set the pan over a medium heat, add the beef stock, and scrape up the sticky bits; simmer for 8 to 10 minutes until glossy and lightly reduced.
9. Carve the beef and serve with the Yorkshire puddings and hot gravy. Spoon any resting juices from the board into the gravy for extra depth.

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