Ingredients
York shire puddings
Method
Step 1
Preheat oven to 230°C. Brush beef with mustard. Season, then sprinkle with thyme and 2 tablespoons oil. Place in a roasting pan and roast for 15 minutes. Reduce heat to 190°C and roast for a further 15 minutes per 500g, plus an extra 15 minutes for medium-rare. Rest for 20 minutes.
Step 2
Meanwhile, for the Yorkshire puddings, whiz the flour, eggs and milk in a blender or food processor until smooth. Season, then transfer to a jug and stand for 30 minutes. Divide oil among 8 holes of a muffin pan and heat in the oven for 5 minutes or until oil is very hot. Carefully remove from the oven and pour the batter into the holes. Bake for 20 minutes or until puffed and golden.
Step 3
Place butter and remaining 1 tablespoon oil in a pan over medium heat. Cook garlic and mixed mushrooms, stirring, for 2-3 minutes until starting to soften. Drain porcini, reserving wine, then chop and add to pan. Stir in flour and cook for 1 minute. Add stock and reserved wine, then bring to the boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in cream and cook for 10 minutes or until slightly reduced. Season and stir through parsley and any beef resting juices.
Step 4
Carve beef and serve with wild mushroom sauce and Yorkshire puddings.
source taste
