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Key Ingredient
Beef
Egg

Cuisine Category
English

Food Category
Meat

Roast beef and yorkshire pudding

Cuisine: English Created by Sean Connolly

Inspired by resourcefulness, Yorkshire puddings used the dripping from the roasting meat to cook a batter made from egg, flour and milk, and create a bread-like accompaniment to the meal. A good Yorkshire pudding is distinguished by its lightness and crispness.

You might also like Sean's Yorkshire fat rascals. They're deliciously decorated with cherries and almonds.

Ingredients

Roast Beef
2 kg Wagyu rump or Scotch fillet
1 dessert spoon of plain flour
1 dessert spoon of dry mustard powder
4 Spanish onions halved
4 large carrots peeled and halfed
8 garlic bulbs
Salt
Fresh rosemary
Fresh thyme

Yorkshire Pudding
4 eggs
200g plain flour
450ml full cream milk
10g salt
Duck fat or goose fat, preferably dripping (speak to your local butcher who can give you some beef fat to render down)

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Preparation

Roast Beef
Dust the surface of the meat with a mixture of dry mustard powder, flour and freshly milled ground pepper. Then stud with fresh rosemary. Do not season with salt as it has a tendency to draw the moisture out of the beef.

Take a hot frying pan and cook the beef a little on all sides to caramelise, then place in the oven on top of the carrots, onions and garlic bulbs. Sprinkle with thyme twigs and Maldon sea salt and place in the oven (uncovered) at 180°C. Roast for 1½ hours.

Lift the beef from the roasting pan on to a warm plate and rest covered in foil for 30 minutes. This will catch the meat’s juices that will help make the gravy. Take the roast vegetables and place in an oven proof dish. Keep them in a warm place or pop back in the oven for 10 minutes prior to serving. Use the time the meat is resting to prepare the Yorkshire puddings.

For the gravy do not wash the roasting pan.

Warm the roasting pan gently over a low heat stirring the sediment with a wooden spoon. Pour in ½ a bottle of pinot noir and reduce the liquid by half. Then add the juices from the beef plate and a further litre of hot beef stock and reduce once more.

If you prefer your gravy on the thick side you can make a cold paste of 2 tsp of butter with two tsp of plain flour and whisk this into the gravy and simmer on a low heat for 8-10 minutes.

Yorkshire Pudding
15 minutes before the beef is ready to come out of the oven take a muffin tin and place it on a spare shelf in the oven to warm through.

Meanwhile sift the plain flour into a stainless steel bowl. Add the salt and mix it through the flour. Make a well in the centre of the mixture.

In a separate bowl beat the eggs and milk together. Then pour about a third of the liquid into the centre of the flour well and whisk vigorously until the moisture has been absorbed. Add another third of the liquid and so on.

Once you have a beautiful smooth batter place in the fridge and leave to rest.

After 15 minutes remove the beef from oven and let rest for 20 minutes then turn the oven up to 220 degrees. Take out the muffin tray and pour 1cm of warm duck fat into each of the moulds and place back in the oven until the fat is smoking.

Remove the muffin tray one more time and pour the batter mixture into each mould until three quarters full. Return to the oven and cook for 15 -20 minutes until crisp and golden brown. Serve whilst hot with medium rare beef.

English Restaurants

Displaying 10 of 68 English Restaurants.

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1.	Prince Albert Bar	Broadbeach
2.	Chesser Cellar	Adelaide
3.	De Bortoli Winery and Restaurant	Dixons Creek
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7.	Four In Hand Hotel	Paddington
8.	The Lord Dudley Hotel	Woollahra
9.	Moon and Sixpence	Perth
10.	Bistrode CBD	Sydney

30 Oct 2009 05:22 AEST

Ian Bates

sydney

yorkshire pudding

Was surprised to read that Yorkshire Pudding was described as " bread " like.... it is a batter..... i agree, lard or dripping is best.... and has to be bloody hot. Another variation is toad in the hole, where pieces of steak or sausages put into the batter then cooked

17 Sep 2009 10:59 AEST

Jimbo

Sydney

Yes - 10g of salt is too much - is this a mistake?

Yes, the previous comment is right - 10g of salt will make these Yorkshires far too salty - perhaps the 10 g of salt stated in the recipe is a mistake? I think that this is most definitely too much salt for this amount of Yorkshire pudding mix! In fact I would say that you wouldn't need more than 2 g total.

16 Sep 2009 04:34 AEST

Clive

Sydney

WAY TOO MUCH SALT

Sorry - I make Yorskshire pudding regularly and 10 grams of salt is WAY too much per 200 grams of flour for the Yorkshire - apart from not being very good for you this will also be just under 1 gram of salt for each tiny individual Yorkshire - the end result will be too salty for average tastes. Half the amount of salt in the Yorkshire mix would be my advice - the gravy will already be salty enough to compensate.

25 Feb 2009 11:08 AEST

Marina

Canberra

Great Recipe

I'm not really a roast person, but I did this when some people that liked roasts came round and the beef came out very well. I didn't bother with the Yorkshire Puddings, but next time I'll give them a go. There are slight differences in the cooking times, I went with the cooking times in the video. Ps Loved the gravy

11 Jan 2009 05:18 AEST

Clayton

Nice one

Tried the Roast Beef today, and found it great. My fiance loved the gravy, and I'd only remove the Beef 10 minutes earlier, but we loved it and so did our guests. Thanks for the idea. What is with the differing ingredients, timing and temperatures between the show, and what is written here ? This I found a bit confusing, but we loved it.

10 Jan 2009 05:18 AEST

bill kirby

bargara

keep it going

Maeve, you have great show and I never miss it, all the great recipes are on the net and I refer to, and use them frequently, every food culture is represented in this show, and I must admit, I now eat from these other countries recipes a lot more, so I've broadened my culinary horizons.

08 Jan 2009 04:33 AEST

Allie

2048

Baking powder!

?Bye the lad! Thee?ll get thine ears warmed if our mam catches you putting baking powder in a Yorkshire pudding. I don?t know where you got your recipe from lad, but they was having a lend if the told you to use baking powder.

07 Jan 2009 09:54 AEST

Rod

DOONAN

Baking Powder & Salt!

Whilst I'm a fan of the show and really enjoyed myself watching it tonight, I'm sure that I heard baking powder as well! And I'm sure he salted the beef as he rolled it in the pan to brown it! I always do! Cheers!

07 Jan 2009 08:12 AEST

Andre

Hobart

what happened to the baking powder in the recipe

very surprised to see baking powder in a yorkshire pud recipe, and then even more surprised to see its not included in the recipe, whats the go Maeve??????

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