Beautiful beef drizzled with Old Peculiar gravy and a fluffy Yorkshire pudding
RECIPE DETAILS
1. Dust the beef trimmings in flour. Brown on all sides. Take the meat out and put on a plate to one side. Add the onion, leek, carrot and garlic and brown. Add thyme and sugar then pour in the beer. Bring to the boil and simmer for about 3 minutes. Now add the stock and simmer for ½ hour, until it is reduced and the sauce has started to thicken.
2. Sieve the sauce through a chinois then reduce again to a lovely sauce consistency. Season to taste and add the red currant jelly.
3. While the sauce is reducing, halve the shallots. Heat some olive oil in a pan and place the shallots cut side down. When browned, turn the shallots over then place the pan in a hot oven 180°c for 30 minutes. Turn the shallots over ½ way through cooking.
4. Meanwhile, start the Yorkshire pudding mixture. Very lightly whip the egg white – don’t over whip.
5. To make the Yorkshire puddings, mix the flour, water, milk and egg yolk together. Whip the egg white lightly and fold it in to the mixture. Season with a little salt and leave to rest. Put the oil in 10cm baking tins and put in the oven. When smoking hot pour in the batter and return to the oven until puffed and golden, 12-15 minutes.
6. Meanwhile, in a clean pan, fry the bacon lardons then drain thoroughly on kitchen paper. Saute the mushrooms in the same pan. Put the bacon and mushrooms together with the shallots, season and put in the oven to keep warm.
7. Season the rib-eye then sear on a hot griddle pan on both sides. Cook in the oven at 200°c for 5 minutes. Allow it to rest for 10 minutes.
