- Step 1
Preheat oven to 200C or 180C fan-forced. Season beef well. Heat oil in a flameproof roasting pan over high heat. Cook beef, turning, for 5 mins or until browned. Transfer to oven and roast for 25 mins.
- Step 2
Arrange the potato, beetroot, parsnips, carrots and rosemary around the beef. Drizzle with remaining oil. Roast for 1 hr 15 mins. Transfer beef to a platter and cover tightly with foil. Set aside to rest. Increase oven to 240°C or 220°C fan.
- Step 3
Meanwhile, to make Yorkshire puddings, use an electric mixer to whisk milk and eggs in a bowl until pale. Season. Stand for 15 mins. Sift over flour and whisk to combine.
- Step 4
Place 1 teaspoon oil in each hole of a 12-hole medium (1/3 cup) muffin tin. Heat in oven for 5 mins until oil is smoking hot. Remove from oven and fill each hole two-thirds full with batter – take care as the batter may spit. Bake for 15-20 mins or until puffed and golden.
- Step 5
Carve beef and serve with the vegetables, Yorkshire pudding and gravy.