Roast beef and yorkshire pudding recipe

Roast Beef and Yorkshire Pudding recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a classic British Sunday roast recipe? Look no further than this mouthwatering roast beef and Yorkshire pudding recipe. Tender slices of succulent roast beef are perfectly complemented by fluffy and crispy Yorkshire puddings, creating a hearty and satisfying meal. This recipe is a crowd-pleaser and is sure to impress your family and friends. So, roll up your sleeves and get ready to indulge in this traditional British dish.

Keywords: roast beef, Yorkshire pudding, British, Sunday roast, classic

Roast beef and yorkshire pudding recipe details

Roast beef and yorkshire pudding recipe, recipe Rating: 4.7
Number of votes:118 

Ingredients

4 kg	beef, fore rib, boned and rolled
	olive oil
	salt and pepper
	For the Yorkshire Pudding:
3	egg(s)
115 g	flour
275 ml	milk
	salt

Instructions

Preparing the beef:
First preheat the oven to its highest setting.

Rub the beef with the olive oil, salt and black pepper all over. Put a heavy-based roasting tray on the hob and when hot, add the beef. Remember to seal the beef quickly on all sides to colour and crisp the outside.

Then transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for about 20 minutes.

Afterwards reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.

Remove from the oven and place on a board or tray for resting. Loosely cover with foil and let the meat rest for a minimum of 40 minutes before carving for the meat juice to sink back into the meat. Also, as the meat relaxes and gets juicier it becomes easier to carve.

Preparing the Yorkshire pudding:
Mix together the eggs, flour and a pinch of salt, add the milk, stirring constantly, until you have a runny batter. Then leave this to rest, covered, in the refrigerator for up to 12 hours.

Place 1cm of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm of beef dripping across the bottom. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.

Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.

Serve immediately with the carved roast beef.

Preparation time:
ca. 45 min
Resting time:
ca. 12 hrs
Grade of difficulty:
medium
Calories per portion:
n/a