Roast Beef Dinner

• 2 lb piece of Abedeen Angus beef, any cut suitable for roasting, tied with string.
• 2 tbsp dijon or English mustard
• 2 tbsp fresh thyme and rosemary, chopped.
• 1 sea salt and ground black pepper
• 2 large carrots, peeled.
• 2 large parsnips, peeled
• 2 large potatoes
• 1 tbsp fresh thyme leaves, chopped
• 1 egg
• 1 sea salt and ground black pepper
• 4 tbsp sunflower oil, for frying
• 2/3 cup all purpose flour
• 2 eggs
• 1 1/4 cup full cream milk
• 1 tsp white distilled vinegar
• 1 tsp sea salt
• 3 tbsp sunflower oil, for the muffin tin
• 1/2 tbsp all purpose flour
• 1 cup beef stock, made with half a stock cube

1. Remove the beef from the fridge for 1 hour before cooking.
2. Preheat the oven to 150 C
3. Heat a non stick saute pan, and sear all sides of the beef
4. Brush one side if the beef with mustard, season with salt and pepper and sprinkle on the herbs.
5. Place the beef, mustard side down, in a roasting tin, then brush mustard on the top, season and sprinkle wuth the rest of the herbs
6. Place in the oven and roast for 40 minutes for every pound (medium rare)
7. Place the carrots, parsnips and unpeeled (washed) potatoes in a pan with water.
8. Bring to the boil and simmer from 10 minutes until part cooked.
9. Drain vegetables and allow to cool.
10. When cooled, peel the potatoes, grate all the vegetables into a bowl and add the egg, thyme and seasoning.
11. Shape into round cakes, and chill if not cooking straight away.
12. Place the flour in a large bowl, make a well in the middle, break in the eggs, and start to whisk them in, pour in the milk while whisking then add the vinegar and salt and give another little whisk.
13. Set the batter aside for thirty minutes
14. At the end of the cooking time, take the beef out, place on a warm plate and cover with foil.
15. Leave to rest and turn the oven temperature up to 200 C.
16. Pour a teaspoon of oil in each hole if a twelve hole muffin tin and put it in the oven to heat up.
17. When the oil is smoking hot, carefully ladle the batter between thr twelve holes, while the tin is still.in the oven, the oven shelf pulled out far enough for you to reach the back of the muffin tin.
18. Cook for 25 minutes, until puffed up and golden.
19. Heat 2 tablespoons of oil in a saute pan, and fry the vegetable rostis for 4 minutes each side.
20. You may need to cook two batches, add 2 tablespoons for each batch.
21. To make the gravy, pour the juices from the rested beef into the roasting tin, add the flour and mix to a paste, add the stock then bring to a boil.
22. Simmer, scraping the stuck meaty bits off the tin with your wooden spoon, until it thickens up.
23. Strain the gravy through a sieve into a gravy boat.
24. Carve the beef, serving slices with a couple of Yorkshire puddings, a vegetable rosti and some gravy on each plate.
25. An optional condiment is horseradish sauce, a teaspoon if which is great with roast beef.

beef, mustard, thyme, salt, carrots, parsnips, potatoes, thyme, egg, salt, sunflower oil, flour, eggs, full cream milk, vinegar, salt, sunflower oil, flour, beef stock

Taken from cookpad.com/us/recipes/354991-roast-beef-dinner (may not work)