Pot roast pavé of beef with foie gras yorkies

Impress your dinner guests with Paul Bloxham's pot-roasted pavé of beef, accompanied by thyme infused posh foie gras yorkies
By Paul Bloxham
Pot roast pavé of beef with foie gras yorkies
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus 15 mins resting time
  • Effort: medium



  • 1 tbsp goose fat
  • 6 rump steaks
  • 4 carrots, peeled
  • 1 pinches freshly ground salt and black pepper
  • 100 ml red wine
  • 100 ml veal jus, <P> </P>
  • 2 tbsp butter

For the Yorkshire Puddings

  • 2 large eggs, lightly whisked
  • 175 g plain flour
  • 175 g milk
  • 1 tbsp thyme, chopped
  • 4 tbsp goose fat
  • 6 slices foie gras, 25g each


1. Heat a sauté pan over a high heat on the stove and add the goose fat. When the goose fat is sizzling, place the beef in and seal on both sides till brown. 2. Remove beef from the pan, put the carrots in and place the beef on top, seasoning generously. 3. Add the wine and veal jus, place a lid on the pan and simmer for 10 minutes for medium rare and 5 minutes extra for varying degrees of doneness after that. 4. Remove the cooked beef and allow it to rest for at least 5 minutes before carving. 5. Pass the cooking jus through a sieve and enrich by stirring in the butter. 6. For the Yorkshire puddings, pre heat the oven to 200C/gas 6. 7. In a mixing bowl gently add the egg to the flour. Slowly add the milk to the mix, whisking continuously to keep it smooth; then throw in the thyme. 8. Allow mixture to rest for 15 minutes at room temperature. Season to taste just before cooking. 9. Put a teaspoon of goose fat into each small muffin tray and put into the preheated oven. 10. When the tray is hot and smoking put 2 tablespoons of the mixture into each part of the tray and place a slice of foie gras on top (the mixture will make at least 6 puddings). Pop the tray back into the oven. 11. Cook for about 8-10 minutes until the mixture is puffed, crisp and golden in colour. 12. Serve the beef with the posh foie gras Yorkshire puds, drizzled with the cooking jus, garnished with watercress and rocket, and accompanied by onion jam.

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