Roast beef and Yorkshire pudding for 1; what cut of meat?

[KatyMac]

I love roast beef, DH tolerates it, DD & her bf are veggie

So what is a small joint that will roast, or can I cook a steak differently (not fried) so it's more like roast beef?

How about a small piece of rolled topside or sirloin - enough for a roast dinner and then some left for sandwiches or salad?

Another vote for topside, roasts beautifully, (don't overcook) and is delicious cold with pickles and fried potatoes. Or leftovers will stand being reheated in gravy and served as a "repeat" roast.

Yorkshire puddings are of course essential!

I had this at the weekend and it was lovely. Would serve 2-3.

Mark's also do one for a fiver

I would buy a single rib on the bone, cook it like a steak - three minutes a side in a very hot pan, then a few minutes in the oven until medium rare then rest it & slice it.

Lovely ideas - I'll give them a go

If I do a rib , DH will want it too (assuming I can cook it, never tried before)

Yorkshire i make often - even the veggies love them with onion gravy! Or pretend mince

Topside difficult to cook right as can be very tough, I would go along with the rib, or a double thickness sirloin or rib eye steak.

Sainsbury's do a 500g lean topside joint which DS and I usually share - maybe a bit on the big side for 1 (you'll be eating sandwiches all week) but I think much smaller and it won't roast properly.

I chop the leftovers up finely and turn them into a coarse-chopped beef chilli.

Following this thread with much interested

I buy waitrose bavette steak, quick fry, rest and slice when i want a roast beef dinner for two. Serve with all the usual veg and roasties. I never buy more expensive steaks now as this is so good but does need to be served pink. About £5 for 2 pieces.

Came on to say the same as @bilbodog. Waitrose bavette steak, fried, rested and sliced is like the tenderest roast beef.

Brisket in slow cooker or slow oven? You can get fairly small bits and leftovers go in anything (stir fry, risotto, sandwich, , beef and veg soup, bolognese)

A different tack - for one I'd suggest buying expensive flat sliced roast beef from the deli (counter). Foil it and warm in the oven for five minutes, then plate up as if you'd cut it off yourself. You'll get the big-joint flavour in literally five minutes.

I would suggest a small beef fillet from the meat counter. Sear it for 2-3 mins then roast about 12-15 mins. Perfect medium rare beef for one.

Cote de boeuf. Cook it like a big steak, rest it properly and then slice to serve.