1.25

kg

boned rolled sirloin

60

g

dripping; melted

1 ½

Tbs

fresh tarragon; chopped

2

tsp

wholegrain mustard

2

cloves

garlic; crushed

1 ½

Tbs

plain flour

1 ½

cups

beef stock

2

Tbs

dry red wine

3

tsp

Worcestershire sauce

For Yorkshire puddings:

1

cup

plain flour

2

eggs; lightly beaten

½

cup

milk

¼

cup

water

1

Place beef on wire rack in baking dish, brush all over with dripping; bake at 180°C for 1 hour. Spread beef with combined tarragon, mustard and garlic, bake further 15 minutes or until beef is done as desired. Remove beef from pan, keep warm. Reserve 2 tablespoons pan juices for Yorkshire puddings.

2

To make gravy, drain remainder of pan juices, reserving another 2 tablespoons juices in pan. Stir flour into pan, cook, stirring, until lightly browned. Remove from heat, gradually stir in stock, wine, sauce and any juices that come from beef while standing. Stir over heat until mixture boils and thickens; strain. Serve sliced beef with gravy and Yorkshire puddings.

3

Yorkshire puddings: Sift flour into bowl, make well in centre, gradually stir in combined eggs, milk and water; beat well for 2 minutes, stand 30 minutes. Pour ½ teaspoon of reserved pan juices into each hole of 12 hole (1/3 cup capacity) muffin pan. Place pan at 220°C for about 5 minutes or until juices are bubbling. Spoon mixture quickly into prepared pan, bake at 220°C for about 10 minutes or until puddings are well risen and lightly browned. Serve immediately.