Roast Beef with Yorkshire Puddings

  • 30 minutes preparation plus 2-2:30 hours cooking time

    Preparation Time

  • Hard

    Difficulty Level

  • 6

    Serves

One of the most known and delicious dishes of the English cuisine, the roast beef in an excellent choice for the Sunday lunch or for dinner with guests. In this recipe, there are two things that you should pay attention to: the puddings and the meat. As for the puddings, attention must be paid to the weighing of the ingredients, while, as the puddings cook, you should not open the oven door! When it comes to the meat, you must have first left it for 1-2 hours at room temperature, to cook it to perfection!! Besides top round, you can also use steak.

Ingredients

Aromatic

  • 2 kg beef top round, left for 1-2 hours at room temperature
  • 2 tsp mustard Sunspices
  • 1 tbsp olive oil
  • Salt and black pepper

For the potatoes

  • 20 medium-sized potatoes
  • 6 tbsp butter
  • 2 tsp Carino potatoes seasoning

For the Yorkshire puddings

  • 140 gr all-purpose flour, sifted
  • 200 ml full-fat milk, at room temperature
  • 4 50-gr eggs (we need 200 gr in total)
  • Salt, pepper
  • Sunflower oil

For the sauce

  • The bits from the bottom of the pan
  • 1 tbsp all-purpose flour
  • 200 ml red wine or beef broth
  • Salt, pepper

Method

  1. For the roast beef: We will start with the preparation and the cooking of the beef. We preheat the oven to 190C/375F. We mix the dried mustard with some water and we stir until we have a thick paste. We brush the mustard paste over the beef, coating it well. We put a pot on high heat and we let it become very hot. We add the olive oil and, when it is heated, we carefully add the beef without lowering the heat. We let it get a nice color on all sides. We remove it from the pot and transfer it in a baking tray. We season with salt and pepper. We cook the meat for 1 hour. If we want it medium-rare we cook it for another 15 minutes (1:15 hour in total), while if we want it well done we cook it for another 30 minutes (1:30 hours in total). When the meat is ready, we remove the tray from the oven, we cover it with an aluminum foil and we let the meat rest for about 30 minutes.
  2. For the Yorkshire puddings: As the meat cooks, in a large bowl we mix all the ingredients until we have a smooth batter, which should just coat the back of a spoon. We cover the bowl with cling film and we put it in the fridge for about 1 hour.
  3. For the potatoes: While the batter rests, we peel the potatoes and cook them in boiling water until fork tender. We strain and mix. We add the Carino potatoes seasoning and stir very well until all potatoes are coated. We melt the butter in a saucepan. When melted, we add the potatoes and cook them until golden. We arrange them on a baking tray.
  4. For the cooking of the potatoes and the Yorkshire puddings: When we remove the beef from the oven, we increase the temperature to 200C/392F. We brush the cups of a 12-cup muffin pan with some sunflower oil and we put it in the oven, so that it becomes very hot. We remove from the oven and we pour the batter into the cups. We put the muffin pan as well as the tray with the potatoes in the oven. ATTENTION! While the puddings cook, we don’t open the oven door! The puddings will be ready after 20-25 minutes, while the potatoes take 30-35 minutes to cook.
  5. For the sauce: Meanwhile, we prepare the gravy sauce. We remove the meat from the tray. We strain the liquids into a bowl. Using a spoon, we scrape the bits from the bottom of the pan and add them to a saucepan. We add the flour, salt and the red wine or beef broth. When it starts heating, we add the liquids we strained. We cook for about 10-15 minutes on medium heat, until the sauce thickens. We remove from the heat.
  6. For serving: Using a sharp knife, we cut the beef into THIN slices. We serve the beef in plates. In each plate we serve 2 puddings, roast potatoes and we pour the sauce over the meat. You can also serve some boiled peas which you have first sautéed in some butter. We accompany with a glass of red wine or a cool beer

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