Dinner ideas

Roast beef with yorkshire pudding

roast beef with yorkshire pudding
1H 50M


Yorkshire puddings


1.Combine beef, wine, bay leaves, peppercorns, mustard, garlic, thyme and onion in a large bowl. Cover; refrigerate 3 hours or overnight.
2.Preheat oven to 180°C.
3.Drain beef over a medium bowl. Reserve 1 cup of the marinade. Combine carrot, leek and celery in a large baking dish, top with beef; brush beef with oil.
4.Roast beef, uncovered, about 1½ hours. Remove beef from dish and wrap in foil. Stand 20 minutes before serving.
5.Increase oven temperature to 220°C.
6.Remove vegetables from dish with a slotted spoon; discard vegetables. Pour pan juices into a heatproof jug and stand 2 minutes. Reserve 1½ tbsp oil from pan juices for yorkshire puddings, pour off remaining oil; reserve 2 tbsp of the pan juices for gravy.
7.To make yorkshire puddings, sift flour into a medium bowl. Whisk in combined eggs, milk and water all at once until smooth. Stand batter 30 minutes. Divide the reserved oil from the pan juices among eight holes of a 12-hole muffin pan. Heat in oven for 2 minutes. Divide batter among pan holes. Bake about 20 minutes or until puddings are puffed and golden.
8.To make gravy, heat reserved pan juices in the same baking dish and add flour. Stir over heat until browned. Gradually add stock and reserved marinade; cook, stirring, until mixture boils and thickens. Strain gravy into a heatproof jug.
9.Serve beef with yorkshire puddings and gravy.

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