![]() ![]() While the beef is cooking, prepare the roast potatoes. ![]() Cook for a further 15 minutes for medium-rare (14 minutes per 450g/1lb) or a further 30 minutes for well-done (16 minutes per 450g/1lb). Place the beef in a roasting tin and roast in the oven for one hour (11 minutes per 450g/1lb - this will give you rare meat). When hot, add the beef and sear on all sides, until it is nicely brown all over. Heat the oil or duck fat in a large frying pan. Rub the beef all over with the mustard paste and season well with salt and pepper. Mix the mustard powder with a few teaspoons of water to make a paste. Take the beef out of the fridge and allow it to come back to room temperature. Cover and leave to rest for six hours or overnight. Sift the flour and a pinch of salt into a bowl, add the eggs and gradually whisk in enough milk to make a smooth batter thick enough to coat the back of the spoon. ![]()
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