Entree: United Kingdom – England - North – Yorkshire Pudding with Roast Beef (roast beef served with individual baked batter puddings made from eggs, flour, and milk as part of a classic northern English roast)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 40 min

Additional 20 min

Total 2 hrs 45 min

Ingredients

- 3 lb (1.36 kg) beef roast (topside, silverside, or rib), trimmed
- 1 tsp (5 g) salt for the beef, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or beef dripping for roasting
- 1 cup (240 ml) beef stock (for gravy)
- 4 large eggs, approx. 200 g total
- 1 cup (120 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 1/2 tsp (2.5 g) salt for the batter
- 4 tbsp (60 ml) beef dripping or vegetable oil for the pudding tins

Instructions

1. Preheat oven to 450°F (230°C). Rub the beef all over with 1 tsp (5 g) salt and 1 tsp (5 g) pepper. Heat 2 tbsp (30 ml) oil in a roasting pan on the stove over high heat, sear the beef on all sides, then place in the oven. Roast at 450°F (230°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue roasting until desired doneness (about 15–20 minutes per pound for medium-rare). Remove roast, tent with foil, and rest 15–20 minutes.
2. While the beef roasts, make the batter: in a bowl whisk together 4 large eggs (approx. 200 g) and 1 cup (240 ml) milk until smooth. Whisk in 1 cup (120 g) flour and 1/2 tsp (2.5 g) salt until a thin, lump-free batter forms. Let the batter rest at room temperature for at least 30 minutes.
3. Increase oven to 425°F (220°C). Put 1 tsp (5 ml) dripping or oil into each cup of a 12-cup muffin tin (or use a 6-cup popover tin with larger amounts). Place the tin in the hot oven until the fat is smoking hot, about 8–10 minutes.
4. Carefully remove the hot tin, immediately pour batter evenly into the cups (about two-thirds full), and return to the oven. Bake at 425°F (220°C) until the puddings have risen and are deep golden and crisp, about 20–25 minutes. Do not open the oven while they rise.
5. For gravy, place the roasting pan with beef juices over medium heat on the stove, pour in 1 cup (240 ml) beef stock, scrape up browned bits, and simmer. Thicken with a slurry of flour or cornstarch if desired, season to taste.
6. Carve the rested roast beef, serve slices with Yorkshire puddings alongside, and spoon hot pan gravy over the beef and puddings.