• 2kg rolled sirloin of beef
  • 1 tsp English mustard powder
  • 10 shallots, peeled
  • 1 tbsp soft brown sugar
  • 1 tbsp balsamic vinegar


  • 125g 
plain flour
  • 2 eggs
  • 200ml milk


  • 1 tbsp 
plain flour
  • 250ml red wine
  • 700ml beef stock


  • STEP 1

    Heat the oven to 230c/fan 210c/gas 8. Rub the beef with mustard and season. Cook in a roasting tin for 20 minutes.

  • STEP 2

    Add the shallots to the tin, turn the heat down to 160c/fan 140c/gas 3 and continue to cook for 15 minutes per 500g of meat for perfectly pink beef.

  • STEP 3

    Meanwhile prepare the yorkie batter. Sift the flour into a large bowl, season and make a well in the centre. Break in the eggs and whisking, add the milk gradually, incorporating the flour. Whisk until smooth.

  • STEP 4

    Remove the beef from the roasting tin, cover with foil and leave to rest. Turn the oven back up to 220c/fan 200c/gas 7. Pour ½ tsp beef fat or sunflower oil into a 12-hole muffin tin and heat in the oven for 5 minutes. Sivide the batter between the muffin tins and cook for about 20 minutes until golden, crisp and well risen.

  • STEP 5

    Meanwhile put the shallots in a large frying pan, add the sugar and balsamic and cook, turning, until caramelised. To make the gravy, drain all but 1 tbsp fat from the roasting tin and put the tin over a medium heat. Add the plain flour and cook for about 1 minute stirring constantly. Add the red wine and reduce by half, stirring to remove any caramelised bits from the bottom of the pan. Add the beef stock and continue to simmer until the gravy has thickened slightly. Season and pour into a jug to serve alongside the beef.



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