Sure, here’s a classic recipe for roast beef and Yorkshire pudding:
Ingredients:
For the roast beef:
- 3-4 lb beef roast (such as ribeye or sirloin)
- Salt and pepper
- Olive oil
- Optional: garlic cloves, rosemary, thyme for extra flavor
For the Yorkshire pudding:
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- Salt
- Vegetable oil or beef drippings from the roast
Instructions:
- Preheat your oven to 450Β°F (230Β°C).
- Prepare the beef roast by seasoning it generously with salt and pepper. If desired, you can also rub minced garlic, rosemary, or thyme onto the surface for added flavor.
- Heat a heavy-bottomed skillet or roasting pan over medium-high heat on the stovetop. Add a drizzle of olive oil. Once hot, sear the beef roast on all sides until nicely browned, about 2-3 minutes per side.
- Transfer the seared roast to a roasting pan, fat side up. Place it in the preheated oven and roast for about 15 minutes per pound for medium-rare, or adjust cooking time according to your preferred doneness.
- While the beef is roasting, prepare the Yorkshire pudding batter. In a mixing bowl, whisk together the flour, milk, eggs, and a pinch of salt until smooth. Let the batter rest at room temperature for at least 30 minutes.
- Once the beef is cooked to your liking, remove it from the oven and let it rest for about 15 minutes before carving.
- While the beef is resting, increase the oven temperature to 475Β°F (245Β°C). Pour a small amount of vegetable oil or beef drippings into each cup of a muffin tin or a Yorkshire pudding tin. Place the tin in the oven for a few minutes until the oil is hot.
- Carefully remove the hot tin from the oven and quickly pour the Yorkshire pudding batter into each cup, filling them about halfway.
- Return the tin to the oven and bake the Yorkshire puddings for 15-20 minutes, or until they are puffed up and golden brown.
- Serve the roast beef with the Yorkshire puddings alongside your favorite gravy, roasted vegetables, and other side dishes. Enjoy your classic British feast!
