Rosemary And Garlic Sirloin Roast, Yorkshire Puddings And Gravy
Substitute sirloin roast with silverside or topside beef.
Pre-heat the oven to 200°C/390°F.
Pour 2 Tbsp of olive oil in a hot pan and lightly brown all sides of the roast, including the ends, to seal the meat and lock in the juices.
Using a pestle and mortar smash the garlic cloves and rosemary leaves together with 3 Tbsp of olive oil and a pinch of coarse salt and then massage this mixture all over the beef.
Place the roast in a baking tray with the fatty side facing upwards. Cover with tin foil and place in the pre-heated oven. Roast for 20 minutes.
Place 1 teaspoon of kibbeh filling into the opening and close gently by pinching the mince around the filling to seal. Also pinch the opposite side of the meatball to create an oval shape with two pointed ends so they look like little lemons.
To make the Yorkshire pudding batter, put the flour into a bowl and using either a whisk or an electric mixer, beat in the eggs until smooth.
Gradually add the milk and continue beating until the mix is completely lump-free. Season well with salt and set aside.
After your beef has had its initial 20 minutes in the oven, remove the tinfoil and cook for 30 minutes.
Take the roast out of the oven and transfer the sirloin to a chopping board. Loosely cover with tinfoil and let it rest for 15 minutes.
Increase the oven temperature to 220°C/425°F. Pour 1 Tbsp of vegetable oil into 2 x 6 or a 12 hole muffin tin and place in the oven until the oil is almost smoking hot.
Remove the hot tins from the oven and carefully pour the batter into the holes filling each section half full.
Place the tins back in the oven and leave the Yorkshire puddings undisturbed for 15 - 20 minutes until the puddings have risen and are a golden brown colour. Don't open the oven door until they have finished cooking or they might collapse.
In the meanwhile, add the butter, beef drippings from the roast’s baking tray and the stock to a small saucepan over medium heat and slowly whisk in the flour. Cook the gravy uncovered on a low heat for 5 minutes or until it thickens. Season with salt and pepper to taste. (Optional: For extra decadence, add 1 Tbsp of Cognac and 1 Tbsp of cream to the gravy).
Thinly slice the sirloin and dish up a Yorkie for mopping up the hot, heavenly gravy off your plate. To add a bit of crunch to this meal, serve it with a fresh salad.