Roast Dinner

🥘 Ingredients

• fat cap top sirloin 1 kg
• olive oil
• salt
• pepper
• fresh rosemary sprig 1
• whole white onions 2
• Yukon Gold potatoes 5-6
• salt 2 tbsp
• salt
• neutral oil
• large rutabaga 1
• salt 2 tbsp
• unsalted butter 4 tbsp
• heirloom carrots 6
• salt
• pepper
• whole milk 1 ½ cups
• all purpose flour 1 ½ cups
• whole eggs 4
• salt
• unsalted butter 2 tbsp
• all purpose flour 2 tbsp
• fresh rosemary sprig 1
• fresh thyme sprig 1
• beef stock 1 ½ cups
• soy sauce
• salt
• pepper

Roast

1. 1

   Rub fat cap top sirloin liberally with olive oil , then season generously with salt and pepper . Tuck fresh rosemary sprig under the trussing on top. Place on a roasting rack with a drip tray underneath and roast at 450°F. After 10 minutes , reduce to 300°F.
2. 2

   Once the roast begins to brown, about 20 minutes in, add whole white onions to the drip tray — these will become the gravy base.
3. 3

   Continue roasting until the roast reaches an internal temperature of 120°F, about 50 minutes more. Remove from the oven and rest for 45 minutes .

Potatoes

1. 1

   Peel Yukon Gold potatoes . Halve small ones and quarter larger ones. Add to a pot with water and salt . Bring to a boil, simmer 5 minutes , then drain and toss in a colander to fluff. Transfer to a baking tray lined with parchment and allow to reach room temperature. Place in the freezer until they begin to crack slightly.
2. 2

   Remove from freezer, arrange evenly on the drip tray from the roast (now with drippings). Season with salt and drizzle with neutral oil . Roast at 450°F for 25 minutes until crispy.

Rutabaga Mash

1. 1

   Cut away the waxy skin of large rutabaga . Large-dice the flesh and add to a small pot with salt and water. Bring to a boil and cook until fork tender. Drain, add unsalted butter , and mash until smooth with no lumps. Set aside.

Vegetables

1. 1

   Top heirloom carrots and place on a baking tray . Season with salt and pepper and roast on the bottom shelf beneath the roast until soft on the outside with a little crunch in the middle. Remove when ready.

Yorkshire Pudding Batter

1. 1

   Slowly whisk whole milk into all purpose flour to avoid lumps. Whisk whole eggs and add to the flour mixture with a pinch of salt . Whisk until smooth. Pour into a pitcher and refrigerate until needed.

Gravy

1. 1

   In a small pot , melt unsalted butter . Add all purpose flour along with a few leaves of fresh rosemary sprig and fresh thyme sprig . Cook, stirring, until a dark roux forms. Add beef stock and a couple of dashes of soy sauce . Season with salt and pepper .

Yorkshire Puddings

1. 1

   Pour a small amount of the hot drippings from the potato tray into a muffin tin . Place in the oven until the fat is very hot. Carefully pour in the Yorkshire pudding batter and bake for 15 minutes until risen and golden brown.

To Serve

1. 1

   Carve the roast and serve with rutabaga mash, roasted potatoes, carrots, Yorkshire puddings, and the roasted onions from the drip tray. Top with a generous helping of gravy.