The Queen does not like ‘rare or medium rare’ meat – Her Majesty ‘likes it more well done’

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Queen Elizabeth enjoys her meat “more well done” according to a former royal chef. Darren McGrady is the Royal Family’s former head chef, who worked at Buckingham Palace and Kensington Palace from 1982 to 1993. He cooked for Her Majesty The Queen as well as the late Princess Diana. He now runs a YouTube channel with over 200,000 subscribers where he shares recipes he used to make for the royals. Darren often includes little anecdotes in his videos about his time working closely with the Royal Family.

In a video uploaded on January 25, he revealed how the Queen used to enjoy her meat cooked.

Darren said: “The Queen never used to like her meat really, really rare, or medium rare.

“She likes it more well done so she would always have the first slice.

“When we were at Buckingham Palace or Balmoral, she’d always get the first slice.”

In the video, Darren shared his recipe for a traditional English roast beef dinner with Yorkshire Pudding and roast potatoes.

Darren cooked this recipe at Buckingham Palace to create a delicious Sunday roast dinner for the Queen and her family.

Roast Beef and Yorkshire pudding with Roast Potatoes

Ingredients – Serves Four

Roast beef:

Four lb boneless beef ribeye roast
Two TBS vegetable oil
One TBS Chef Darren McGrady ‘Buckingham’ seasoning
Two TBS horseradish sauce

Roast potatoes:

Two lb potatoes, peeled and halved
Half cup vegetable oil salt

Yorkshire pudding:

Eight oz flour
Four eggs
Five: fl oz milk
Six: fl oz water
Salt and pepper
Vegetable oil for the muffin tins


Preheat the oven to 400 degrees Fahrenheit.

Season the beef with Darren McGrady’s ‘Buckingham’ seasoning.

Pour over the oil and roast the beef for 30 minutes.

Turn the oven down to 350 degrees Fahrenheit and cook until desired doneness.

Remove from the oven and rest.

Turn the oven up to 450 degrees Fahrenheit.

Bring the potatoes to a boil and cook for about five to eight minutes.

Strain into a colander and toss vigorously then tip onto a baking sheet.

Cover with the vegetable oil and season with salt.

Roast for about 20 minutes turning once, until crispy and brown.

Turn the oven back up to 450 degrees Fahrenheit.

In a large bowl whisk together the flour, eggs, milk, water and seasoning.

Set aside to rest.

Pour about one tablespoon of vegetable oil into 12 muffin cups and heat the oil until smoking hot.

Carefully divide the batter between the muffin cups and cook until risen and golden brown.

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