Roast Beef with Yorkshire Pudding
The definitive British Sunday Roast classic: tender, perfectly carved slices of medium-rare roast beef paired with massive, airy Yorkshire puddings, crispy potatoes, and a rich, savory gravy.
80 min
Británica
4 servings
The story behind
You have absolutely no idea what an incredible, deeply comforting feast this is—it is the absolute crown jewel of British culinary traditions! The very first time I experienced an authentic Sunday Roast was at a charming countryside tavern nestled in the Cotswolds. The atmosphere was incredibly inviting, with a roaring log fire and large wooden tables packed with families sharing laughter. When they served this magnificent plate featuring perfectly pink meat alongside giant, hollow puddings that looked like crispy clouds, I was completely spellbound. The head chef proudly shared with me that the ultimate secret to getting Yorkshire puddings to rise so massively is making sure the fat in the tins is literally smoking hot before pouring the batter, and that the batter itself must be chilled. Personally, I absolutely love roasting this for special Sunday family gatherings because it effortlessly impresses everyone. It looks identical to the photo layout when you elegantly fold the carved beef slices right next to a beautifully blistered, golden pudding. To drink, a robust red wine like a Cabernet Sauvignon or a proper British Ale pairs phenomenally to balance the savory depth. You will fall in love with it.
Instructions
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1Preheat your oven to 200°C. Rub the beef joint heavily on all sides with coarse sea salt and cracked black pepper.
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2Heat the two tablespoons of olive oil in a large heavy skillet over very high heat and sear the beef for about 2 minutes per side until a deep browned crust forms; transfer to a roasting pan and bake at 200°C for 40-45 minutes (pull it when a meat probe reads 52°C for a perfect juicy pink center). Tent loosely with foil and let it rest for 15 minutes before carving.
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3To make the Yorkshire pudding batter, blend or whisk together the cup of flour, whole milk, 3 large eggs, and a pinch of salt until completely fluid and lump-free; transfer to a pouring jug and rest in the refrigerator for at least 30 minutes.
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4Turn the oven temperature up to 220°C. Drop a teaspoon of beef dripping or oil into each well of a 12-hole muffin tin and place it in the oven for 10 minutes until the fat is fiercely hot and smoking.
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5Carefully slide the hot tin out of the oven and swiftly pour the chilled batter into the wells, filling them halfway; instantly return to the 220°C oven and bake for 15 to 20 minutes without cracking the oven door open, until puffed massively, crisp, and deep golden-brown.
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6Meanwhile, collect the rich pan drippings from the beef roasting pan into a small saucepan over medium heat, stir in the tablespoon of flour for a minute, and gradually whisk in the beef stock, simmering until it thickens into a glossy, velvety gravy.
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7To plate up flawlessly just like the composition in Roast Beef con Yorkshire Pudding.jpg, thinly carve the rested beef joint, fold the slices elegantly onto the center of the plate, place a towering Yorkshire pudding right beside them, and cascade the piping hot savory gravy generously over the meat.
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