Roast beef with red wine gravy and Yorkshire pudding.
The favorite dish of the most eccentric, sharp and uncompromising chef, the Scottish-born Gordon Ramsay — roast beef with red wine gravy and Yorkshire pudding.
Ingredients
| beef tenderloin (originally ribeye on the bone) 1.2 kg |
| sea salt 1 tsp. |
| ground black pepper to taste |
| olive oil 4 tbsp. |
| FOR YORKSHIRE PUDDINGS: |
| wheat flour 1 cup |
| salt 1/2 tsp. |
| eggs 4 pcs |
| milk 250 g |
| vegetable oil 100 g |
| FOR THE SAUCE: |
| red dry wine 350 g |
| tomatoes 4 pcs |
| red onions 2 pcs |
| beef stock 1.2 liters |
| thyme 4 sprigs |
| garlic 4 cloves |
| vegetable oil 100 g |
| salt, pepper to taste |
Instructions
Step 1
Prepare the roast beef. Dry the washed meat with a paper towel, salt, pepper and fry in olive oil until browned. Then transfer to a mold and bake in the oven at 200 degrees Celsius for 15 minutes.
Step 2
Afterwards, transfer the meat to a plate and cover with foil.
Step 3
Prepare the gravy. In the pan in which the meat was roasted, pour the juice and fat from the mold after baking, pour the broth, add thyme, chopped garlic, diced tomatoes and onions, wine and boil for 7 minutes. Afterwards, beat everything with a blender until smooth and simmer for 15 minutes. Then strain all the ingredients through a sieve, return to the pan and simmer for another 10 minutes. Season to taste with salt and pepper.
Step 4
Prepare the puddings. Add salt, eggs, half the milk to the sifted flour and mix until smooth. Then pour in the remaining milk, mix and let the dough rest for 15 minutes. After the time, pour a teaspoon of vegetable oil into each pudding mold and place in an oven heated to 220 degrees for 10 minutes. After the time has passed, shake the batter and fill the hot molds with it by 2/3. Bake the puddings at 220 degrees for 12-20 minutes.
Step 5
Serve the roast beef with gravy and Yorkshire pudding.
