Meat & Pork

Traditional Roast Beef with Yorkshire Pudding

Name: Traditional Roast Beef with Yorkshire Pudding
Total time: 170 min
Yield: 6 servings
Cuisine: Meat & Pork
Ingredients: 2 1/2 lb rolled roast beef; 1/4 tsp ground black pepper; 2 garlic cloves, minced; 3 Tbsp all-purpose flour (1 Tbsp for the beef, 2 for the gravy); 2 Tbsp beef dripping (plus more for the puddings); 2 Tbsp red wine; 1 1/4 cups beef stock (or vegetable cooking water); 2 cups all-purpose flour (for the puddings); 1 tsp salt; 4 large eggs; 1 1/2 cups milk; 1 Tbsp cold water

A classic Sunday roast of garlic-rubbed beef with rich pan gravy and golden, puffed Yorkshire puddings.

170 minutes

Serves 6

Dinner

Contains common allergens

Egg Dairy Wheat

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Instructions

7 steps

1
Preheat the oven to 180°C (350°F). Rub the outside of the beef all over with the minced garlic and black pepper, then sprinkle with 1 Tbsp flour.

2
Place the beef in a roasting dish with melted dripping and roast for about 25 minutes per 500g for medium-rare. Cover loosely with foil and let rest for 15 minutes before carving.
3
While the beef rests, make the Yorkshire puddings: place a small piece of dripping in each cup of a deep muffin tin and set in a 220°C (425°F) oven until the fat just begins to smoke.
4
In a blender, combine the 2 cups flour, salt, eggs, milk, and cold water and blend until smooth. Pour the batter into the hot tins, filling each about three-quarters full.
5
Return the tins immediately to the 220°C oven and bake for 20 to 30 minutes, until the puddings are well risen and golden brown. Do not open the oven during baking or they may collapse.
6
For the gravy, set the beef roasting dish over low heat, add the 2 Tbsp flour, and stir until you have a light brown roux. Gradually whisk in the red wine and beef stock, cooking until the gravy thickens; season to taste.
7
Carve the beef and serve with the Yorkshire puddings, gravy, and a selection of steamed, simmered, and roasted vegetables.

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