Sunday Roast with Yorkshire Pudding

• 1.2 kg Beef roast
• 1 tbsp Dijon mustard
• 1 tbsp Fine sea salt
• 2 tsp Black pepper
• 1.2 kg Russet potato
• 600 g Carrot
• 90 ml Sunflower oil
• 150 g Plain flour
• 4 Egg
• 200 ml Whole milk
• 500 ml Beef stock

1. Heat the oven to 220°C (430°F). Pat the beef dry, then rub all over with the dijon mustard, 1 tsp of the fine sea salt, and 1 tsp of the black pepper. Set the beef in a roasting pan and leave at room temperature while you start the batter and vegetables.
2. Make the Yorkshire pudding batter: whisk the plain flour with 0.5 tsp fine sea salt in a mixing bowl, then whisk in the eggs until smooth. Gradually whisk in the whole milk until you have a thin batter, then rest it for 30 minutes. This rest helps the puddings rise well.
3. Peel the russet potato and cut into large chunks; peel the carrot and cut into thick batons. Put the potatoes in a large pot of salted water, bring to the boil, and cook for 8 to 10 minutes until the edges are just starting to soften. Drain well and shake in the colander to roughen the edges.
4. Put 60 ml of the sunflower oil into a baking tray and heat it in the oven for 8 minutes until shimmering hot. Carefully add the potatoes, turn to coat, and roast for 45 to 55 minutes, turning once or twice, until deeply golden and crisp. Add the carrots to the tray for the final 25 minutes, seasoning with 0.5 tsp fine sea salt and 0.5 tsp black pepper.
5. Once the potatoes are in, roast the beef: keep the oven at 220°C (430°F) for 20 minutes, then reduce to 180°C (355°F) and roast for 35 to 45 minutes, or until cooked to your liking. For medium, aim for an internal temperature of about 60°C (140°F) before resting. Lift the beef to a board, cover loosely, and rest for 20 minutes.
6. While the beef rests, increase the oven to 220°C (430°F) again. Divide the remaining 30 ml sunflower oil between a 12-hole muffin tin, then heat for 8 minutes until very hot. Quickly pour in the rested batter and bake for 18 to 22 minutes until well risen and deep golden; do not open the oven door during baking.
7. Make the gravy: pour off excess fat from the roasting pan, leaving the browned juices behind. Put the pan over a medium heat, whisk in 2 tbsp plain flour, and cook for 1 minute, scraping up the sticky bits. Gradually whisk in the beef stock and simmer for 6 to 10 minutes until glossy and thick enough to coat the back of a spoon; season with the remaining salt and pepper to taste.
8. Carve the beef into slices. Serve with the roast potatoes, carrots, Yorkshire puddings, and plenty of gravy.

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