Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. Remove the beef from the fridge half an hour before cooking it, to allow it to come to room temperature.
2. Make the batter for the Yorkshires. Sift the flour into a bowl, add a generous pinch of salt and freshly ground black pepper. Make a well in the centre, add the eggs and gradually whisk in the milk, until you have a smooth batter. Pour into a large jug, cover and chill for at least 30 minutes.
3. Rub the beef with 1 tablespoon oil and season lightly. Heat a large nonstick frying pan on the hob. Add the beef and sear for 6-8 minutes, turning regularly to colour on all sides. Transfer to a roasting tin.
4. Roast in the oven for 20 minutes, then reduce the oven temperature to 180°C, fan 160°C, gas 4 and cook for a further 18 minutes per 500g – that's another hour for a 1.7kg joint.
5. Toss the whole shallots with 1 tablespoon oil and seasoning. Then, 40 minutes before the beef is ready, add the shallots and the peppers to the roasting tin around the beef and cook until the shallots are golden and tender and the peppers are slightly blistered.
6. Once you have removed the beef and vegetables, turn up the oven to 220°C, fan 200°C, gas 7. Rest the beef, covered in foil, for 15-30 minutes on a warm carving tray or plate. Keep the roasted shallots warm. Put the roasted peppers in a bowl, cover with a plate and leave to cool for a few minutes. Peel off the skins, remove the seeds and slice the peppers into strips.
7. While the beef is resting, cook the Yorkshires. Divide 2 tablespoons oil among a 12-hole nonstick muffin tin. Heat in the oven for 5 minutes. Stir the chilli and coriander into the batter then pour into the hot oil in the muffin tin. Cook in the centre of the oven for 25-30 minutes until well risen and crisp.
8. Meanwhile, for the gravy, return the roasting tin to the hob and add the red wine. Cook, stirring, to release the caramelised juices from the tin. Mix in the flour until smooth, then gradually blend in the stock until smooth. Simmer for 5-10 minutes and season to taste. Pour into a jug to serve.
9. Add the green beans to a pan of lightly salted boiling water and cook for 3-4 minutes until just tender. Drain then toss with the roasted peppers, the shallots and the balsamic glaze and tip into a warmed serving dish.
10. Carve the beef and serve with the chilli Yorkshires, the gravy and the vegetables, with grainy mustard, if you like.