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Roast Beef, Yorkshire Pudding, Fondant Potato and Red Cabbage

A traditional roast dinner featuring beef fillet, rich red wine gravy, braised red cabbage, and special chilled-batter Yorkshire puddings.

BeefMain CourseRoastSunday DinnerYorkshire Pudding
Estimated Nutrition
Calories
1208.9
kcal / serving
4835.6 kcal total
Carbs
80.7g
per serving
322.8 g total
Fat
76.3g
per serving
305.2 g total
Protein
49.6g
per serving
198.4 g total
Cook Time
105
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Dark Soft Brown Sugar
CondimentsSauces
5
tbsp
Redcurrant Jelly
2
tbsp
Red Wine Vinegar
Dairy
8
piece
Egg
Medium, free-range
600
ml
Full-Fat Milk
75
g
Butter
For cabbage
50
g
Butter
For potatoes
50
g
Butter
For gravy
GrainsCereals
225
g
Plain White Flour
For Yorkshire pudding
Liquids
285
ml
Red Wine
For cabbage
300
ml
Chicken Stock
200
ml
Red Wine
For gravy
300
ml
Beef Stock
Meat
500
g
Beef Fillet
Middle-cut, aged
NutsSeeds
1
piece
Salt
For seasoning
1
piece
Black Pepper
Freshly ground
2
piece
Cinnamon Stick
0.5
tsp
Ground Cloves
1
piece
Garlic
Peeled, whole
2
piece
Thyme
Fresh sprigs
OilsFats
50
g
Beef Dripping
Or lard
2
tbsp
Vegetable Oil
For beef
2
tbsp
Vegetable Oil
For potatoes
Vegetables
600
g
Red Cabbage
Leaves, finely sliced
4
piece
Potato
Large

Method

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