Roast Beef with Yorkshire Puddings Recipes

Ingredients :

2kg

2

1 tbsp

Yorkshire Puddings

3/4

1/2

2

Red Wine Gravy

2 tbsp

1/3 cup

2.5 cups

piece roasting beef (Scotch fillet, rump or sirloin)

cloves garlic, crushed

olive oil

plain flour

milk

eggs

plain flour

red wine

beef stock

1. Preheat the oven to very hot 240°C (475°F/ Gas 9).
2. Rub the piece of beef with the crushed garlic and some freshly cracked black pepper and drizzle with the oil.
3. Place on a rack in a large roasting tin and bake for 20 minutes.
4. Meanwhile, to make the Yorkshire puddings, sift the plain flour and 1/2 tsp salt into a large bowl.
5. Make a well in the centre of the flour and whisk in the milk.
6. In a separate bowl, whisk the eggs together until fluffy, then add to the batter and mix well.
7. Add 1/2 cup water and whisk until large bubbles form on the surface.
8. Cover the
9. bowl with plastic wrap and chill for 1 hour.
10. Reduce the oven to moderate 180°C (350°F/ Gas 4) and continue to roast the meat for 1 hour for a rare result, or longer for well done.
11. Cover loosely with foil and leave in a warm place while cooking the Yorkshire puddings.
12. Increase the oven temperature to hot 220°C (425°F/ Gas 7).
13. Pour off all the pan juices into a jug and spoon 1/2 tsp of the juices into each of twelve 1/3 cup patty or muffin holes.
14. Reserve the remaining juice for the gravy.
15. Heat the muffin holes in the oven until the fat is almost smoking.
16. Whisk the batter again until bubbles form on the surface.
17. Pour into each muffin hole to three-quarters full.
18. Bake for 20 minutes, or until they are puffed and lightly golden.
19. Make the gravy while the puddings are baking.
20. To make the gravy, heat 2 tbsp of the reserved pan juices in the roasting tin, on the stove, over low heat.
21. Add the flour and stir well, scraping the dish to incorporate all the sediment.
22. Cook the gravy over medium heat for 1-2 minutes, stirring constantly, until the flour is well browned.
23. Remove from the heat and gradually stir in the wine and stock.
24. Return to the heat, stirring constantly, until the gravy boils and thickens.
25. Simmer for 3 minutes, then season to taste, with salt and freshly ground black pepper.
26. Strain, if desired.
27. Serve the beef with the hot Yorkshire puddings and gravy.

Serves 6

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