Ingredients
Yorkshire puddings
Method
1.Combine beef, wine, bay leaves, peppercorns, mustard, garlic, thyme and onion in large shallow dish. Cover; refrigerate 3 hours or overnight.
2.Preheat oven to 180°C/160°C fan-forced.
3.Drain beef over medium bowl; reserve 1 cup (250ml) of marinade. Combine carrot, leek and celery in large baking dish, top with beef; brush beef with oil.
4.Roast beef, uncovered, about 90 minutes. Remove beef from dish, wrap in foil; stand 20 minutes before serving. Increase oven to 220°C/200°C fan-forced.
5.Remove vegetables with slotted spoon; discard vegetables. Pour pan juices into jug; stand 2 minutes. Reserve 1 1/2 tablespoons oil from the surface for yorkshire puddings, discard remaining oil; reserve 2 tablespoons of the pan juices for gravy.
6.To make yorkshire puddings, sift flour into medium bowl; whisk in combined eggs, milk and water all at once until smooth. Stand batter 30 minutes. Spoon reserved oil into eight holes of 12-hole (1/3-cup/80ml) muffin pan; heat in oven 2 minutes. Divide batter into pan holes. Bake about 20 minutes or until puffed and golden.
7.To make gravy, heat reserved pan juices in same baking dish, add flour; cook, stirring, until browned. Gradually add stock and reserved marinade; cook, stirring, until mixture boils and thickens. Strain gravy into heatproof jug.
8.Serve beef with puddings and gravy.