1 kg porterhouse, preferably grass fed
200 g each of large cut peeled parsnip, carrot, swede and celeriac
100 ml duck fat or ghee
Flaked sea salt
4 large potatoes, peeled and cut into quarters
1 cup plain flour
1 cup full cream milk
1 cup whole eggs
Pinch of salt
1 Tbs beef fat
Season beef liberally with salt and pepper, then caramelise all surfaces of the meat in a hot pan.
Place in a baking dish and bake at 190C for 15-20 minutes (medium rare).
Remove from the oven and cover with foil to rest while cooking the Yorkshire puddings and vegetables.
Note: keep the juices released from the meat to use as a gravy when ready to serve.
Whisk eggs, plain flour and full cream milk with a pinch of salt until smooth and pass through a sieve. Set aside.
Place beef fat (can substitute with duck fat or ghee) into each of the Yorkshire moulds and place in a pre-heated 190C oven for 2-5 minutes. When oil is hot, remove tray from the oven and pour pudding mix into each mould about three-quarters full.
Bake in the oven for 20-25 minutes until golden and crusty.
Toss vegetables with 100 ml of duck fat or ghee, rosemary sprigs and generous seasoning of flaked sea salt and place in baking dish.
Bake for 25 minutes with the Yorkshire puddings.
Place potatoes in a pot and cover with salted water, bring to the boil, simmer for 7 minutes, strain through a colander and let cool.
When cold, toss in a mixing bowl to rough up the surface.
In a hot pan, fry off the cooked potatoes in duck fat until lightly golden.
Place in a baking dish with rosemary sprigs and season generously with flaked sea salt. Bake for 20-25 minutes with the Yorkshire puddings and vegetables till golden and crispy.