Roast Beef with Yorkshire Puddings
The English Sunday lunch: roast beef rested properly, tall Yorkshire puddings, roast potatoes and pan gravy.
- Prep
- 30 min
- Cook
- 110 min
- Total
- 140 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 780 kcal
Equipment
- •Roasting tin
- •Yorkshire pudding tin
Nutrition
Per serving, approximate
- Calories
- 780 kcal
Instructions
- 1
Take the beef out of the fridge an hour ahead. Heat the oven to 240C.
- 2
Season the beef well and roast for 20 minutes, then drop to 180C and roast 15 minutes per 500g for medium.
- 3
Whisk the flour, eggs and milk into a smooth batter and rest it while the beef cooks.
- 4
Parboil the potatoes for 8 minutes, shake them rough and roast in hot fat until crisp.
- 5
Rest the beef under foil for 20 minutes. Heat fat in the pudding tin at 220C until smoking, pour in the batter and bake 20 minutes without opening the door.
- 6
Make gravy in the roasting tin with a spoon of flour and the stock, scraping up everything stuck to the base.
Chef's tips
Rest the beef for 20 minutes. Get the fat in the pudding tin smoking hot before the batter goes in.
Serving suggestions
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