Ingredients:

  • 1.5 kg (3.3 lbs) beef joint (such as sirloin or ribeye)
  • 4 cloves garlic, sliced
  • 2 sprigs fresh rosemary
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 500 g (1 lb) carrots, peeled and chopped into large chunks
  • 500 g (1 lb) potatoes, peeled and quartered
  • 300 g (10.5 oz) Brussels sprouts, trimmed
  • 2 tablespoons vegetable oil
  • 140 g (1 cup) all-purpose flour
  • 4 large eggs
  • 200 ml (3/4 cup + 1 tablespoon) milk
  • Pinch of salt
  • Sunflower oil, for the muffin tray

Instructions:

  1. Preheat the oven to 220°C (425°F). Make small slits in the beef and stuff with garlic slices and rosemary. Rub the beef with olive oil, salt, and pepper.
  2. Place the beef in a roasting tray and roast for 25 minutes. Reduce the temperature to 180°C (350°F) and continue roasting for an additional 1 hour, or until internal temperature reaches 60°C (140°F) for medium-rare. Rest the beef for 15 minutes before carving.
  3. In a separate tray, toss carrots and potatoes with oil, salt, and pepper. Add to the oven during the last 45 minutes of cooking time for the beef. Toss Brussels sprouts in oil and add to the tray for the last 15 minutes.
  4. Whisk together flour, eggs, milk, and a pinch of salt until smooth. Allow the batter to rest for 15 minutes. Heat sunflower oil in a muffin tray in the oven until sizzling, then pour in the batter. Bake for 20-25 minutes until puffed and golden.