Classic Beef Bistro Roast with Baby Carrots and Yorkshire Pudding

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a large pot of water to the boil.
2. Dice potatoes and trim ends from carrots. Spread in a single layer on a large lined oven tray and toss with oil. Season with salt and pepper and cook on upper oven rack for 25-30 minutes, until tender and golden.
3. In a medium bowl, whisk together Yorkshire pudding mix, eggs and milk, until combined. Set aside in the fridge.
4. Keeping beef in bag, add to pot of boiling water. Reduce heat to medium and simmer for 8 minutes to heat through.
5. Add oil to a medium (about 20cm) oven-proof fry-pan and place on lower oven rack to heat up for 10 minutes. Once heated, very carefully remove from oven and pour in Yorkshire pudding batter. Quickly return to oven for about 25 minutes, until risen and golden.
6. Heat oil in medium fry-pan on high heat (see tip). Carefully remove beef from bag, reserving all the liquid. Pat beef dry and cook for 2-3 minutes, turning on all sides, until brown. Remove from pan and set aside to rest. Reduce heat to medium, add liquid from bag to pan along with mustard and water measure. Bring to a simmer, then remove from heat and season to taste with salt and pepper.
7. Place peas in a medium pot with water measure. Bring to a simmer on high heat and cook for 3 minutes, until just tender. Add spinach to pot for 30 seconds, until wilted, then drain well. Return to pot, season with salt and pepper and cover to keep warm.
8. Thinly slice beef.
9. Roast beef with roasties, greens, Yorkshire pudding and gravy.