From Buckingham Palace In Somerset County, there is a custom which seems to respect a large part of English: The Fry Sunday. It’s time for everyone to come together. Marion Sauer explains how to transcend this tradition, especially by providing us with a recipe for roast beef at “Club Evidence”.
18th century tradition
“On the other side of the channel, Roast is a company started in the 18th century,” Marion Sauer recalled. “Back then, Yorkshire families would leave the meat in the oven before going to Mass on Sunday. The meal was ready when they got home. Today we eat this roast every Sunday, which is an important and festive moment … at home and in all pubs.”
Even today, roasting is still the darling of Sunday food in the UK. To do it right, there is a complete protocol to follow. “The beef slice should be at room temperature for one or two hours before placing in the oven,” the author explains. “Before we brush thoroughly with olive oil, we begin to make incisions in the roast with a knife. By frying, place the puddings in the oven.”
Pro tip? Prepare the meat on a skillet and place on top of the pudding so the gravy spills into the buns for extra flavor. For the “final touch”, we recover the juice from the roast. We heat it over high heat in a pot and then declassify it with wine. Before adding the broth to the mix, reduce it again and let it cool down before adding the butter into small pieces. “Once it’s melted and fully incorporated into the sauce, turn off the heat. Cut the fry into thin slices and serve with this gravy sauce and serve with vegetables and Yorkshire pudding. A delight.” It is enough to go to the UK this weekend except for isolation.
Sunday roast recipe
- 1 kg 1 roasted beef (tenderloin, tenderloin-like)
- 3-4 cloves of garlic
- 1 tablespoon olive oil
- Pepper and salt
For Yorkshire puddings:
- 2 large eggs
- 100 g flour
- 100 ml of milk
For Gravy Sauce:
- Cooking juices from fried
- 1/2 glass red wine or port
- 500 ml of meat or vegetable broth
- 1 tablespoon cold butter, cut into small cubes
Let the meat rest at room temperature for one to two hours before cooking.
With the tip of a knife, make 8 to 10 small incisions in the frying pan and insert the garlic strips before brushing the frying pan with olive oil.
Bake in the oven at 220 C for 30 minutes.
Brush the molds into the pudding … before putting them in the oven, the oil will be hot.
Meanwhile, mix the eggs, flour and milk … until the flour is even.
When the cooking is done take the muscles out of the oven and fry.
Fill the molds with the pudding mixture.
Bake the mussels for 15 minutes.
When the roast is done cooking, cover the roast with aluminum foil and let stand for 5-10 minutes.
Meanwhile, collect the juice from the roast and the pieces sticking to the dish and make the sauce.
Heat over high heat until the juice starts to boil.
Declare with wine and wipe the bottom of the pot with a wooden spatula.
Before adding the broth, stir and reduce again before stirring.
When the sauce is reduced, add the butter in small pieces until completely melted.
Cut the roast into thin slices and serve with vegetables and Yorkshire pudding along with this gravy sauce.
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