• Yorkshire Pudding 10.0 pc
  • Courgette, steamed 700.0 g
  • Carrots, steamed 700.0 g
  • Parsnip mash 1.3 kg
  1. Roast:

    • Preheat oven to 230°C. Rub the beef roast with the oil and 15g Knorr Demi-Glace Powder, sear on hot grill.
    • Place on a wire rack in a shallow baking tray and bake for 20 minutes, then reduce oven to 110°C and bake for 2 hours until a meat thermometer reads 63-66°C for medium-cooked, and 68-74°C for well done. Set aside to rest for at least 20 minutes before carving.
  2. Gravy:

    • Place 1L water into a large pot and heat, whisk in the Knorr Demi-Glace Powder and bring to the boil stirring continuously. Pour off the beef juices collected in roasting pan, skim the fat and add remaining juice to gravy. Reduce heat and simmer for a further 2 minutes.
  3. Plating:

    • Slice the beef and serve with sauce, dollop the parsnip mash and pull a spoon through, put some sauce in the Yorkshire, and scatter the courgette and carrots.