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Gordon Ramsay

Restaurants: Gordon Ramsay at the London West Hollywood, Gordon Ramsay at the London (New York), Restaurant Gordon Ramsay, Pétrus (London), Gordon Ramsay at Claridge's (London), Angela Hartnett at The Connaught (London), the Savoy Grill (London), Boxwood Café (London), Maze (London), La Noisette (London), Banquette (London), Cielo by Angela Hartnett (Boca Raton, Florida) Gordon Ramsay at Conrad Tokyo, Verre (Dubai)

What would be your last meal on earth?

I would have a classic roast dinner - roast beef with Yorkshire pudding and red wine gravy.

What would be the setting for the meal?

Definitely my home in South London.

What would you drink with your meal?

Bâtard-Montrachet.

Would there be music?

I would listen to Keane's first album, Hopes and Fears.

Who would be your dining companions?

My family: my wife, Tana, our four children and my mum, Helen.

Who would prepare the meal?

I would prepare it with Tana, and the children like to help out too.Roast Beef with Yorkshire Pudding and Red Wine Gravy

What you need

23/4 to 31/3 pounds rib beef, on the bone

1/2 teaspoon sea salt plus more for seasoning beef

Freshly ground black pepper

2 tablespoons olive oil

1 cup plain flour

1/2 teaspoon salt

4 eggs, beaten

11/4 cups milk

About 4 tablespoons vegetable oil (or beef dripping ) for cooking

3 to 4 thyme sprigs

4 garlic cloves, unpeeled

2 red onions, peeled and sliced

4 plum tomatoes, halved

1/2 bottle red wine (about 11/2 cups)

5 cups beef stock

What you do

Heat the oven to 400 F/200 C. Season the beef with salt and pepper and sear in a hot roasting pan with the olive oil to brown on all sides, about 3 to 4 minutes on each side. Transfer to the oven and roast, allowing 15 minutes per pound for rare or 20 minutes per pound for medium.

For the Yorkshire pudding batter, sift the flour and 1/2 teaspoon of salt in a large bowl. Add the eggs and half the milk and beat until smooth. Mix in the remaining milk and let the batter rest.

When the beef is cooked, transfer it to a warmed plate and let it rest, lightly covered with foil, in a warm place while you cook the puddings and make the gravy.

Increase the oven setting to 450 F/230 C. Put 1 teaspoon of vegetable oil or, better still, hot fat from the beef roasting pan, into each section of a 12-hole Yorkshire pudding tray (or muffin tray) and put it in the oven on the top shelf until very hot, almost smoking.

Whisk the batter again in the meantime. As soon as you take the tray from the oven, ladle in the batter so each tin section is three-quarters full (it should sizzle) and immediately put the tray back in the oven. Bake for 12 to 20 minutes until the Yorkshire puddings are well risen, golden brown, and crisp. Don't open the oven door until the end or they might collapse.

To make the gravy, pour off the excess fat from the roasting pan, place it on medium heat and add the thyme, garlic, onions and tomatoes. Cook for 4 to 5 minutes, then pour in the wine and bring to a simmer. Squash the tomatoes using a potato masher to help thicken the sauce. Pour in the stock and bubble until reduced by half, about 10 minutes. Pass the gravy through a sieve, pressing the vegetables to extract their flavour. Bring it back to a boil and reduce to a gravy consistency. Check the seasoning.

Carve the beef thinly. Serve with the gravy and Yorkshire puddings along with sautéed cabbage, glazed carrots and roast potatoes.

Serves 4 to 6.

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Excerpted from My Last Supper, ©Melanie Dunea/CPi, published by Bloomsbury, distributed in Canada by Raincoast Books. "Roast Beef with Yorkshire Pudding and Red Wine Gravy" from Gordon Ramsay's Sunday Lunch ©Gordon Ramsay. Published by Quadrille Publishing, 2006.