Roast Beef With Roast Potatoes
|Beef||3 1⁄2 Pound|
|Black pepper||To Taste|
|Potatoes||1 1⁄2 Pound|
Heat the oven to 425Â°F (Gas Mark 7, 220Â°C).
Wipe the joint dry and season with salt and pepper.
Heat the dripping or butter in a roasting tin and brown the joint well all over, over high heat.
Peel the potatoes and cut into even sized pieces.
Drain thoroughly on kitchen paper, then turn the potatoes into the hot fat.
Season well with salt and freshly ground black pepper.
Stand a rack over the potatoes and place the joint on it.
Roast for 15 minutes then reduce the heat to 325Â°F (Gas Mark 3, 170Â°C).
Calculate the roasting time at 15 minutes per pound for rare meat, 25 minutes for medium and 35 minutes for well done, and roast according to taste.
Baste once or twice during the roasting, so that the potatoes absorb some of the juices.
When the meat is cooked to your liking remove the roasting tin from the oven and transfer the joint to a heated serving dish.
Turn the oven up again to 425 Â°F (Gas Mark 7, 220 Â°C) and return the tin of potatoes to the oven to crisp.
If you are baking a Yorkshire pudding, put it in at this point, near the top of the oven.