Roast beef with yorkshire pudding and puffed tomatoes

Remove the meat from the refrigerator half an hour before preparation. Preheat the oven to 180ºC.

Mix 3 tablespoons of olive oil with the rosemary, garlic, chili pepper, sea salt and pepper. Rub the meat with the mustard and spread the seasoning mixture over it. Press well.

Heat 1 tablespoon of olive oil in the frying pan and fry the roast beef around in 2-3 minutes. Insert the meat thermometer into the thickest part of the meat.

Lower the oven temperature to 150ºC and place the pan with the roast beef in the oven for 20-25 minutes or until the meat has a core temperature of 48-52ºC.

Sprinkle the cutting edge of the tomatoes with salt and pepper. Put them in a baking dish and put the tomatoes together with the meat in the oven.

Beat for the Yorkshire pudding the eggs, milk, flour and a pinch of salt to a smooth batter. Let rest for a while. Divide 1 teaspoon of oil over 6 cavities of the muffin mold.

Remove the meat and the tomatoes from the oven and leave them covered with foil. Increase the oven temperature to 220ºC.

Put the muffin mold with the oil in the oven for about 5 minutes until the oil is hot. Pour the batter to three quarters in the greased cavities and bake the Yorkshire pudding in the oven in approximately 20 minutes until golden and crunchy. Put the pan with meat in the oven for the last 5 minutes.

Cut the roast beef into slices and serve with the tomatoes and Yorkshire pudding. Pour the frying fat, possibly mixed with some meat broth or red wine, over the Yorkshire pudding.