Rub the outside of the beef with garlic and pepper. Sprinkle with flour and place on the pre-heated roasting tray with melted dripping. Place in a pre-heated over at 180 C for 25 minutes per 500 g of meat for medium-rare beef. Cover loosely with foil. Leave to stand for 15 minutes before carving. Place roasting dish over a low heat, add the flour, stir well until you have a light brown mix. Gradually add the wine and stock until the gravy thickens. Check the seasoning. Serve over the roast beef and Yorkshire pudding. To make the Yorkshire Puddings: Place the pieces of dripping into Yorkshire pudding dishes or deep muffin tins. Place these in a pre-heated oven at 220 C until they start to smoke. Place all other ingredients into a food blender and blend until smooth. Pour the batter into the tins, fill three-quarters full. Return to the oven immediately and bake for 20-30 minutes until risen and golden brown. Serve your roast beef with a selection of steamed, simmered and roasted vegetables.
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|Serving Size: 1 Serving (1299g)|
|Recipe Makes: 4|
|Calories from Fat: 1290 (57%)|
|Amt Per Serving||% DV|
|Total Fat 143.3g||191 %|
|Saturated Fat 55.5g||278 %|
|Monounsaturated Fat 60.5g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 1474.5mg||454 %|
|Sodium 1331.2mg||46 %|
|Potassium 2951.5mg||78 %|
|Total Carbohydrate 69.4g||20 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 66.8g|
|Protein 162.5g||232 %|
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Calories per serving: 2264
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