Sunday roast and Yorkshire puddings

Pasos

1. Bring the roast to room temperature, pat it thoroughly dry, then season generously with salt, pepper, and a little oil; the surface should look matte and evenly coated before going into the oven.
2. Sear the roast in a roasting pan or very hot skillet until well browned on all sides, then transfer to the oven with the onion, garlic, thyme, and rosemary until the meat is medium-rare in the center and beads of juice appear on the surface.
3. While the beef roasts, whisk the flour, eggs, milk, and a pinch of salt until smooth and runny like single cream; let the batter rest while the rest cooks.
4. Peel the potatoes, carrots, and parsnips; parboil the potatoes in salted water until the edges just begin to soften and crumble, then drain and shake them vigorously in the pot to rough up the surfaces.
5. Transfer the roast to a cutting board and tent loosely with foil; let it rest long enough for the juices to redistribute while the vegetables finish browning.
6. Arrange the potatoes in a pan with hot beef fat, add the oiled carrots and parsnips, and roast until the potatoes are crispy and sound lightly hollow when tossed.
7. Spoon a little Blanc de Bœuf into each cup of a muffin tin and heat in the oven until nearly smoking; immediately pour in the Yorkshire pudding batter and bake without opening the door until tall, deeply puffed, golden, and dry to the touch.
8. Set the roasting pan over medium heat, deglaze the browned bits with the red wine while scraping the bottom, stir in the beef stock, and simmer until reduced to a glossy sauce that coats the back of a spoon; swirl in the butter and adjust salt and pepper to taste.
9. Slice the beef across the grain and serve with the potatoes, carrots, parsnips, Yorkshire puddings, piping hot gravy, and a dab of English or Dijon mustard.