“Roast Beef, Baby Yorkies, Little Carrots, Crispy Potatoes and Super-Quick Gravy” from “Jamie’s 30 Minute Meals”

Time taken: 59 minutes

Read the full recipe from the Jamie Oliver site here.

Tim: It’s delicious, but it took 59 minutes.

Maureen: That’s not so surprising. I got exhausted just reading the directions. I’m surprised I wasn’t quicker, though, because I even watched the related television episode so I’d know just what to do. Obviously, it didn’t work.

Tim: The Yorkshire Puddings are nice. Is it a different recipe?

Maureen: It’s really simple. It’s so simple, I didn’t think it would work. But it did! They’re really nice. What did everyone think?

Nicholas (7): They’re brilliant! (Said as he reaches for his third Yorkshire Pudding.)

Andrew (11): Superb.

Maureen: What about the beef?

Nicholas: It’s in the middle. (Editorial translation: He doesn’t like it, but he’s too polite to say so. So he says, “In the middle.) It’s hard to chew and I don’t like the juice inside it, but everything else is good.

Tim: So says Mr. Non-Meat Eater. Do you want to be a vegetarian when you grow up?

Nicholas: Maybe.

Tim: What did you think, Maureen?

Maureen: I’m exhausted.

Tim: But it was a very quick Sunday lunch.

Maureen: True, but it makes a terrible mess. The whole point of Sunday lunch is you get an entire afternoon to enjoy making it.

Tim: The beef is delicious.

Maureen: It should be. It’s fillet. It would have cost us a fortune if I had bought the regular fillet, but as it happens, Drings had the end pieces on the counter. Those were perfect because that was the size they were supposed to be, and we saved some money doing that way.

Tim: You should include, “Ask your butcher for the ends.”

Maureen: I will. But the thing that killed me is cooking with fillet, I want to make sure that I give it my undivided attention so it gets done perfectly. If you’re going to spend that much money, I want to make sure I don’t overcook it. So that added another layer of stress on an already stressful cooking experience.

Tim: If you didn’t have to worry about the 30 minute deadline, it would be a great way to prepare beef.

Maureen: The other thing that bothers me about this recipe is that the “Roast” beef is a total misnomer. The oven stays off through the entire meal. Both the “roast” beef and the “roast” potatoes are done on the cooker. But they’re both delicious.

Tim: Would you make it again?

Maureen: I’m not sure. I need to recover from this experience first.

(Not added into cooking time: The 60 minutes you’ll need to clear it all up.)

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“Roast Beef, Baby Yorkies, Little Carrots, Crispy Potatoes and Super-Quick Gravy” from “Jamie’s 30 Minute Meals”

2 thoughts on ““Roast Beef, Baby Yorkies, Little Carrots, Crispy Potatoes and Super-Quick Gravy” from “Jamie’s 30 Minute Meals”

  1. I know exactly what you mean – this meal is so stressful but tastes delicious. I’ve done it three times now and I make a bit less mess but am just as stressed.

    1. Maureen Stapleton says:

      The thing that stressed me out the most was using such a beautiful and expensive cut of beef to make the “roast beef.” If I were to follow this method again, I think I’d just get a regular roast beef and put it in the oven for the hour or 45 minutes it needed, while I get on with the side dishes using this method. I suspect the only reason why Jamie didn’t do this himself is that it would have gone over the 30 minute deadline.

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