Entree: Saint Helena, Ascension and Tristan da Cunha – Roast Beef with Yorkshire Pudding (Classic roasted beef joint served with risen baked batter puddings known as Yorkshire puddings)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Additional 25 min

Total 1 hr 30 min

Ingredients

- 3 lb (1.36 kg) beef roasting joint (rib roast, sirloin, or topside), trimmed
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) black pepper
- 2 tbsp (30 ml) olive oil or vegetable oil
- 2 cups (480 ml) beef stock (for gravy)
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (16 g) all-purpose flour (for gravy)
- For the Yorkshire puddings:
- 1 cup (120 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 3 large eggs, approx. 150 g total (without shells)
- 1/4 tsp (1 g) salt
- 2 tbsp (30 ml) beef drippings or vegetable oil for the tins

Instructions

1. Remove roast from refrigerator 30–60 minutes before cooking to come toward room temperature. Preheat oven to 425°F (220°C). Rub the beef with oil, then season all over with salt and pepper.
2. Place beef on a rack in a roasting pan and roast at 425°F (220°C) for 15 minutes to develop a crust, then reduce oven to 350°F (175°C) and continue roasting until internal temperature reaches 125–130°F (52–54°C) for medium-rare (about 15–20 minutes per pound as a guide). Adjust to preferred doneness.
3. Remove roast to a cutting board, tent loosely with foil, and rest 20–25 minutes while you make the gravy and Yorkshire puddings. Reserve pan drippings.
4. For the gravy: skim excess fat from roasting pan leaving about 2 tbsp. Place pan over medium heat on the stovetop, sprinkle 2 tbsp flour into pan drippings and stir to make a paste. Cook 1–2 minutes, then whisk in 2 cups beef stock and 1 tbsp Worcestershire sauce. Simmer until thickened, season to taste, and strain if desired.
5. For the Yorkshire puddings: Whisk flour and salt in a bowl. In another bowl, beat eggs and milk together, then whisk into the flour to a smooth batter. Let batter rest at room temperature at least 20–30 minutes.
6. Increase oven to 425°F (220°C). Put 1/2 tsp beef drippings or 1/2 tsp oil into each cup of a 12-cup muffin tin (or use a dedicated Yorkshire pudding tray) and heat in the oven until the fat is smoking hot, about 5 minutes. Quickly pour batter evenly into the hot cups, filling about halfway, and bake 20–25 minutes without opening the oven until puddings are well risen and golden.
7. Carve the rested roast beef into slices and serve immediately with Yorkshire puddings and pan gravy.