Roast beef and Yorkshire puddings are a classic British dish that is perfect for a Sunday dinner or any special occasion. The combination of juicy roast beef and crispy Yorkshire puddings is a match made in heaven. Yorkshire puddings are made from a simple batter of eggs, flour, milk, and water, and are baked in a hot muffin tin until they’re puffy and golden brown. They’re the perfect accompaniment to roast beef, and are a staple of the traditional British Sunday roast.
Ingredients
- 1.5 kg beef roast
- 4 tbsp olive oil
- 1 tbsp salt
- 1 tbsp black pepper
- 4 large eggs
- 200 g all-purpose flour
- 300 ml milk
- 100 ml water
Instructions
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Preheat your oven to 200°C. Rub the beef roast with 2 tbsp of olive oil and season with salt and pepper. Place it in a roasting pan and roast in the oven for 1 hour and 30 minutes for medium-rare or 1 hour and 45 minutes for medium.
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While the beef is cooking, make the Yorkshire puddings. In a large mixing bowl, whisk together the eggs, flour, milk, and water until smooth. Let the batter rest for 30 minutes.
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After the resting time, preheat the oven to 220°C. Divide the remaining 2 tbsp of olive oil among the cups of a muffin tin and place it in the oven for 5 minutes until it’s smoking hot. Carefully remove the tin from the oven and pour the batter evenly into the cups. Return the tin to the oven and bake for 20-25 minutes until the puddings are puffy and golden brown.
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Once the beef is done, remove it from the oven and let it rest for at least 10 minutes before slicing it. Serve the roast beef with the Yorkshire puddings on the side.
Vegetarian/Vegan option
For a vegetarian version of this dish, you can substitute the beef roast with a vegetarian roast, such as a nut roast or a vegetable Wellington. For a vegan version, you can use a vegan roast and substitute the eggs, milk, and butter in the Yorkshire pudding recipe with vegan alternatives.
Variations
- Horseradish cream: Make a horseradish cream by mixing together 100 ml of crème fraîche, 1 tbsp of freshly grated horseradish, and a pinch of salt. Serve it with the roast beef and Yorkshire puddings.
- Roasted vegetables: Add some roasted vegetables to the meal, such as carrots, parsnips, and potatoes. Simply toss them in olive oil, salt, and pepper, and roast them in the oven with the beef.
- Gravy: Serve the roast beef and Yorkshire puddings with some homemade gravy. Simply deglaze the roasting pan with some beef stock, red wine, and a splash of Worcestershire sauce, and simmer it for a few minutes until it’s thickened.
Roast beef and Yorkshire puddings are a classic British dish that everyone should try. It’s a perfect meal for a special occasion or a Sunday dinner with family and friends. The combination of juicy roast beef and crispy Yorkshire puddings is simply irresistible. With this easy recipe, you can make it at home and impress your guests with your cooking skills.
FAQ
What cut of beef should I use for the roast beef?
For the best results, we recommend using a tender cut such as ribeye, tenderloin, or sirloin. These cuts have a good amount of marbling which gives the meat a lot of flavor and helps keep it tender.
How long should I cook the roast beef for?
This depends on the size of your roast beef and how well-done you like it. As a general rule, you should cook the beef for 20 minutes per 500g for medium-rare, 25 minutes per 500g for medium, and 30 minutes per 500g for well-done. It’s always a good idea to use a meat thermometer to check the internal temperature of the beef.
What temperature should I cook the roast beef at?
Preheat your oven to 220°C / 200°C fan / gas mark 7. Once the beef is in the oven, you should reduce the temperature to 180°C / 160°C fan / gas mark 4.
How do I make the Yorkshire puddings?
To make the Yorkshire puddings, you will need plain flour, eggs, milk, and oil. Whisk together the flour, eggs, and milk until you have a smooth batter. Preheat a muffin tin with oil in each cup. Once the oil is hot, pour in the batter and bake in the oven for 20-25 minutes until risen and golden.
Can I make the Yorkshire puddings in advance?
Yorkshire puddings are best made and eaten fresh. However, you can make them in advance and reheat them in the oven at 180°C / 160°C fan / gas mark 4 for 5-10 minutes.
Can I cook the roast beef and Yorkshire puddings at the same time?
Yes, you can cook the roast beef and Yorkshire puddings at the same time. Put the beef in the oven first for the required amount of time, then add the Yorkshire pudding batter to a preheated muffin tin and cook for 20-25 minutes until risen and golden.
How do I make the gravy?
To make the gravy, remove the beef from the roasting tin and set aside to rest. Pour any excess fat from the tin and place the tin on the hob over a medium heat. Add some flour and stir to make a roux. Gradually add some beef stock, stirring all the time to prevent lumps. Simmer for a few minutes until the gravy thickens, then season to taste.
Can I use beef stock cubes for the gravy?
Yes, you can use beef stock cubes for the gravy. Simply dissolve the stock cube in hot water before adding it to the roasting tin.
How long should I let the beef rest before carving?
It’s important to let the beef rest for at least 20 minutes before carving. This allows the juices to redistribute throughout the meat, making it more tender and juicy.
How do I carve the roast beef?
To carve the roast beef, use a sharp carving knife and cut against the grain of the meat. Start at one end of the beef and slice down to the other end, making each slice about 1cm thick.
